You had us at chocolate.
To toast and skin hazelnuts: Spread the nuts in a single loose layer on a rimmed baking sheet. Bake in a preheated oven at 350° F for 15 to 20 minutes, stirring and checking the nuts from time to time, until they are golden brown inside when you bite or cut them in half. Let the nuts cool completely . When cool, rub the nuts together with your hands or in a dishtowel or pour them into a coarse mesh strainer and rub them against the mesh until as much skin flakes off as will come off.
In a medium bowl, mash and mix the cream cheese and liqueur together until blended. Dump the chopped chocolate on top. Set aside
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