Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 4 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling over top. (Or, if desired, layer one-half cake mixture and cherry filling; repeat layers). Garnish with dollops of remaining cream. Cover; refrigerate at least 3 hours.
