-Place the glass snifters in a row in front of you.
-To the bottom of each glass, pipe in about 2 tablespoons worth of the Amaretto-Spiked Whipped Cream as a base; next, add in about a heaping ¼ cup of the cubed pound cake, and drizzle over the cake about 1 ½ teaspoons worth of the amaretto.
-Next, drizzle in about 2-3 tablespoons worth of the Chocolate Ganache Sauce over the cake cubes, and then pipe in about 3 tablespoons worth of the Amaretto-Spiked Whipped Cream.
-Repeat the process with another layer of cubed cake, amaretto and Chocolate Ganache Sauce, and finish with a generous amount of the Amaretto-Spiked Whipped Cream; shave some chocolate over top for garnish, and lightly dust with silver or gold edible sprinkles; chill until ready to serve.

-Place all ingredients through the semi-sweet chocolate into a saucepan or small pot, and stir to combine; set the saucepan/pot over medium heat, and stirring with a rubber spatula all the while to keep the chocolate from scorching to the bottom, bring the mixture to a gentle simmer until all the ingredients are melted and well-blended.
-Off the heat, add in the small pinch of salt and the butter, and stir to combine until the butter is completely melted and blended in.
-Strain the chocolate sauce into a measuring cup with a spout for more convenient pouring during assembly, and allow it to cool at room temperature until slightly thickened.*
(*If you are making this sauce ahead of time and plan on using it within a couple of days, you can store it, covered, at room temperature; but to keep any leftovers for an extended period of time, store in the fridge and gently re-heat the sauce just until it becomes pourable, as needed.)

-Add the whipping cream into the bowl of a mixer fitted with a whisk attachment, and begin to whip the cream on medium-high.
-Once the cream begins to thicken, sprinkle in the powdered sugar, and continue to whip for another 15-30 seconds or so, until further thickened; next, add in the almond extract and the amaretto liquor, and finish whipping until stiff peaks form.
-Place the Amaretto-Spiked Whipped Cream into a piping bag fitted with a tip, or a large ziplock bag with the corner cut off, and keep in fridge until ready to use.

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