Make the Chocolate Pudding (10 minutes)

 A thick homemade pudding is vital for this dessert. It should not be replaced with a store-bought. This pudding recipe uses just the right amount of sugar for a perfectly-balanced sweet and decadent chocolate flavor.

1. In a 4-quart saucepan, heat the milk and chocolate chips over medium heat until a slight simmer, and the chocolate has dissolved. Remove from the heat.
2. Meanwhile, whisk together the egg yolks, cornstarch, and sugar in a large bowl until smooth and slightly fluffy to prevent lumps from forming when combined with the hot chocolate milk.
3. Add the cocoa powder, instant coffee, and cinnamon, and whisk until all ingredients are incorporated.
4. Add warm chocolate milk to the yolk mixture in small amounts while whisking. This will prevent the yolks from curdling.
5. Return the mixture to the saucepan and cook over medium heat, constantly whisking, until the mixture thickens and slightly boils (5-7 minutes).
6. Reduce the heat to low and continuously whisk while it cooks for another 2-3 minutes (do not leave it unattended!). If it gets lumpy, just keep whisking, and it will be smooth and glossy again.
7. Remove the saucepan from the heat and stir in the Vanilla extract.
8. Pour the chocolate pudding into a glass bowl, and press plastic wrap onto the surface of the pudding to keep a skin from forming as it cools.
9. Refrigerate for 30-60 minutes or until it has cooled completely.
10. The pudding will firm up slightly after it cools. This pudding will keep in the refrigerator for 2 to 3 days.

Assemble & Decorate (15 minutes)

1. Gather the remaining filling ingredients; milk, amaretto liquor (the special touch), and Maria cookies.
2. Grease only the sides of a 9-inch springform pan and cover with a strip of parchment paper.
3. Place the milk in a glass bowl and add the 2 tablespoons of Amaretto liquor (if using)
4. Dip each Maria cookie in the milk for only two seconds (they are fragile), then layer on the cake pan until every space is filled. Do not oversoak the cookies, or the dessert will turn mushy.
5. Pour about a third of the pudding over the cookies, and spread evenly.
6. Repeat the layers using the rest of the cookies and pudding.
7. Cover the pan and refrigerate for at least 4 hours, or overnight if time permits, as the flavors will intensify overnight.
8. To serve, loosen the sides of the spring pan and remove the parchment paper.  The cake can be decorated with chocolate shavings, fruit, or flowers for a fancy presentation.  Serve chilled, and enjoy!