1. For filling, combine chocolate hazelnut spread and liqueur in Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer until well blended. Gradually add cream; increase speed to medium-high and continue beating just until very soft peaks form (do not overbeat).
2. For cake, arrange four and a half of the crackers in a single layer in Square Baking Pan; top with 1 cup (250 mL) of the hazelnut filling. Spread filling to edges with Small Spreader; repeat layers three more times, ending with all of the remaining filling. (There will be more filling on top than in the inner layers.) Cover and refrigerate at least 8 hours or overnight.
3. When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed of mixer in Stainless (2-qt./2-L) Mixing Bowl until soft peaks form. Add liqueur and powdered sugar; continue beating until stiff peaks form.
4. Sprinkle cake with cocoa powder using Flour/Sugar Shaker; cut into servings. Top each serving with hazelnut cream and garnish with hazelnuts and Chocolate Flowers, if desired.

Yield: 12 servings

Nutrients per serving: Calories 510, Total Fat 32 g, Saturated Fat 22 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 49 g, Fiber 3 g, Protein 5 g

U.S. Diabetic exchanges per serving: 2 starch, 1¼ fruit, 6 fat (3¼ carb)

Cook's Tips: For Chocolate Flowers, place 1/2 cup (125 mL) semi-sweet chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Pour melted chocolate into resealable plastic bag; twist to secure. Cut a small tip off corner of bag to allow chocolate to flow through. For three-dimensional design, cut 12 pieces of Parchment Paper into 21/2 x 3-in. (6 x 7.5-cm) squares; fold in half. Fit parchment in wells of Muffin Pan. Pipe chocolate flower on Parchment Paper; refrigerate 15 minutes or until set.