Whip the mascarpone, quark, cream, cherry liqueur and sugar until smooth. Chop the cherries finely and mix into the cheese mixture along with the chocolate. Line a large 18 cm (approximately 7-inch) bowl with plastic wrap and then line the edge with ladyfingers. Fill with the cheese mixture and 1/2 the egg candies.
Sprinkle with the remaining crushed ladyfingers and then the liqueur. Pour the remaining cheese mixture over the eggs and chill for at least 2 hours. Invert onto a serving plate and decorate with the remaining egg candies and ribbon, if desired.