• Combine cherries, liqueur and honey in small saucepan. Bring to simmering. Remove from heat. Let stand until mixture reaches room temperature.

  • Meanwhile, coat 9-inch-diameter (6-1/2-cup) ring mold with nonstick cooking spray. Line with plastic wrap, smoothing out wrinkles.

  • Combine cream, powdered sugar, cinnamon and allspice in large bowl. Beat until stiff peaks form.

  • Fold in shortbread, mint parfait thins and cherry mixture until blended. Scrape into mold. Freeze for 6 hours or until firm. (Can be frozen for up to 3 weeks.)

To serve:

  • Remove mold from freezer; invert onto serving platter. Let stand 5 minutes. Gently bang plate and mold on counter; remove mold and plastic wrap. Smooth semifreddo with spatula. Garnish with berries, cherries and mint.

Nutrition Facts

332 calories; 21 g total fat; 67 mg cholesterol; 51 mg sodium. 37 g carbohydrates; 2 g protein;