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1
Make the cookies Preheat the oven to 375.
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2
Line 2 baking sheets with silicone mats or parchment paper.
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3
In a small bowl, toss the minced sour cherries with the Grand Marnier and let stand for 10 minutes.
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4
Make the cookies In a large bowl set over a saucepan of simmering water, combine the butter with the granulated sugar, corn syrup, orange and lemon zests and salt.
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5
Cook over moderate heat, whisking, until the butter melts and the sugar is dissolved, about 5 minutes.
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6
Fold in the almonds and macerated cherries, then fold in the flour.
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7
Make the cookies Spoon nine 2-teaspoon-size mounds onto each baking sheet and spread them into 1/2-inch rounds.
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8
Bake the florentines or 13 to 15 minutes, until deep golden brown.
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9
Let cool completely on the sheets.
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10
Meanwhile, make the filling In a small bowl, toss the cherries with the Grand Marnier; let stand for 10 minutes.
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11
In a medium bowl, blend the ricotta with the mascarpone, cream, vanilla bean paste, salt and the 3 tablespoons of confectioners sugar.
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12
Fold in the chocolate chips and soaked cherries.
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13
Meanwhile, make the filling For each stack, set a cookie on a plate and top with 2 tablespoons of the ricotta filling.
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14
Top with another cookie, another 2 tablespoons of filling and a final cookie.
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15
Repeat with the remaining cookies and filling to make 5 more stacks.
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16
Dust the stacks with confectioners sugar and serve.
