Cut 6 inch circles from wax paper; cut in half and shape into cones; secure
edges with tape.
Place dark chocolate into a pan and melt, let cool until slightly thickened,
then transfer to a ziploc bag. Make a tiny hole in the bottom corner, and
drizzle a bit into the lower 2 inches of the cone. Let cool completely.
Melt white chocolate, and cool until slightly thickened. Brush a thin
layer over chocolate layer in cones, making sure to get the bottom of the
cone. Chill until firm.
Beat cream cheese, powdered sugar, and 1 teaspoon vanilla at high speed until
light and fluffy. Add liquer, beating at medium speed until combined.
Add whipping craem to liquer mixture. Place mixture into a pastry bag and
pipe into cones. Chill until firm and ready to serve.
