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1.
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One day before you make the pudding, place the dried cherries in an airtight container and cover with amaretto.
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2.
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Grease four 1-cup ovenproof pudding dishes or custard cups.
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Cut four squares of aluminum foil or parchment paper large enough to cover the tops of the pudding dishes.
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3.
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Combine the bread crumbs, cocoa powder, almonds, spices, and salt.
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4.
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In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
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Add the pumpkin and eggs and beat until the mixture is smooth.
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Beat in the dry ingredients.
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5.
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Drain the cherries, reserving the amaretto for another use.
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Immediately fold cherries into the pumpkin mixture.
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Spoon the mixture into the prepared pudding dishes and cover tightly with the foil or paper.
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(If parchment paper is used, secure it in place with a sting.)
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6.
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Place in a steamer or pot with enough water to cover the bottom by 2-inches and cover.
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Steam over medium-low heat for 3 hours.
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Coolcompletely on wire racks without removing the foil covers.
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Chill 30 minutes, or until ready to serve.
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7.
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Meanwhile, make the Grand Marnier sauce and the white chocolate leaves.
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8.
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To assemble, invert the chilled puddings onto small serving plates.
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Spoon the sauce over the top and garnish each pudding with three chocolate leaves.
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Serve with additional Grand Marnier sauce on the side and a glass of amaretto, if desired.
