Directions:

Combine ricotta cheese, powdered sugar, sour cream and coffee liqueur in a large mixing bowl; blend together and set aside.

Using a food processor, pulse cookies, in small batches, until finely crushed.

Remove 6 cherries from cherry pie filling; reserve for garnish.

To assemble dessert:
-Spoon 2 tablespoons ricotta cheese mixture into each of six (8 ounce) parfait glasses.
-Add 2 tablespoons cookie crumbs to each glass.
-Top each with 2 tablespoons cherry pie filling.
-Repeat ricotta, crumb and cherry layers.
-Finish each serving with an equal portion of the remaining ricotta cheese mixture.

Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.