1. Cut the angel food cake into rough 1 cubes 2. In a small bowl, combine the coffee, rum and Kahlua. Place in freezer just until very cold. Can be made ahead and frozen till ready to use 3. In food processor, whip together Amaretto, ricotta, mascarpone, milk, and sugar/Splenda. Chill until ready to use. 4. Dip one-half the cake pieces in coffee mixture and lay in 8 x 8 glass dish. Sift light layer of cocoa on top 5. Drop one-half of mascarpone mixture on top in dollops, then spread gently. Repeat once more. 6. Sprinkle almonds on top. Soft cocoa powder on top generously. Cover loosely with plastic wrap. Refrigerate at least 24 hours before serving.