My mother-in-law, Lucille Priore Crosby, makes this fabulous cake every Christmas season. The filling is like a cannoli filling but this is so much better because of the light sponge cake and the cool whipped cream.
2 sponge cakes (store-bought or homemade)
16 oz. fresh ricotta cheese
2 pints of heavy cream, whipped
2-3 tablespoons sugar
1 tablespoon vanilla
2 chocolate bars
Maraschino cherries (drained)