MAKE THE CANNOLI CREAM: Line a colander with a few layers of cheesecloth and set it over a large bowl.

Add the ricotta and fold the cheesecloth over the cheese to conceal it.

Balance a stack of heavy plates over the wrapped ricotta, carefully transfer to a refrigerator and refrigerate overnight, for at least 12 hours.

In a food processor, pulse the strained ricotta, until creamy, for 10 to 15 seconds.

Add the powdered sugar, Amaretto, vanilla, cinnamon and nutmeg and process, scraping down the sides as needed, until smooth and all ingredients are thoroughly combined; transfer to a bowl.

Gently fold in the whipped cream.

MAKE THE AMARETTO SOAK: In a small saucepan, whisk the sugar and ⅓ cup cold water over medium heat until the sugar is fully dissolved.

Add the Amaretto, stir to combine and cool completely.

ASSEMBLE THE CAKE: Cut the pandoro, horizontally, into 5 equal-sized layers.

Place the bottom (and largest) layer of the pandoro onto a cake stand.

Using a pastry brush, add a light brushing of the Amaretto soak over the exposed cake area.

Spread ¼-inch layer of the cannoli cream evenly over the top.

Place the next largest layer over the top, slightly rotating it to stagger the pattern, to create a Christmas tree effect.

Add another light coating of the soak and another ¼-inch layer of the cannoli cream; repeat with the remaining layers. You should have some Amaretto soak leftover; discard it or use it for something else.

Transfer the remaining cannoli cream to a piping bag fitted with a small star tip.

Pipe rosettes over the exposed areas of the cannoli cream on the cake.

Lightly sprinkle some white or holiday sprinkles, nonpareils and/or dragées over the exposed cannoli cream.

Top with a ceramic star or snowflake ornament and serve.