Dark rumyou can also substitute a sweet coffee or almond liqueur according to your taste
Instructions
Cream the butter, confectioner sugar and salt
Slowly incorporate the chocolate and mix until combined
In a separate bowl, mix the cream and vanilla and whip until the cream thickens
Incorporate the cream to the butter mixture
Beat on low just enough for both mixtures to fully blend
In a glass dish, alternate layers of cookies dipped in the rum or liqueur and layers of the chocolate cream, making sure your first and last layers are of cookies
Put in the fridge for a few hours. Serve cool.
Notes
If you wish to decorate the marquise afterwards, put some wax paper at the bottom of the pan, it will make the removal process easier. Before serving, simply decorate it by adding layer of cookies, some cherries and whipping cream if you wish.