Rinse and clean blueberries, pat dry. Slit vanilla pod lengthwise, scrape out seeds and combine with mascarpone, quark, orange juice, zest, and sugar. Beat cream until stiff and fold.
Crumble Cantuccini coarsely and place into four bowls. Drizzle with liqueur. Place half of berries into bowls and top with a little mascarpone cream. Add remaining berries and remaining cream, smooth and garnish with chocolate. Serve.