Begin by preparing the ricotta filling. In a large mixing bowl, combine the ricotta cheese, 2 cups of powdered sugar, cinnamon, vanilla extract, and lemon zest. Mix until well blended.

Fold in the mini chocolate chips gently into the ricotta mixture. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Slice each cake layer horizontally to create four thin layers. In a small bowl, mix together the rum or Marsala wine with water.

Brush each cake layer with the rum mixture, ensuring even coverage for flavor.

Spread one-third of the ricotta filling over the first cake layer. Top with the second layer and repeat the process until all layers are stacked, finishing with a layer of cake.

In a chilled bowl, whip the heavy cream with 1/3 cup of powdered sugar and 1 tablespoon of rum or Marsala until stiff peaks form.

Frost the top and sides of the cake with the whipped cream frosting.

Decorate the top of the cake with fresh strawberries, Maraschino cherries, and chocolate shavings.

Chill the cake for at least 3 hours before serving to allow it to set properly.