If you can find a recipe for Monte Carlo (it's in some Le Cordon Bleu Pastry books), try it.
The combination is amazing.
Chocolate dacquoise center, doused/fused with the jellied apricot-cinnamon-lemon compote, surrounded with a Creme d'Amande (egg yolk, almond flour, lemon zest, butter, sugar), then crumbled baked meringue on the outside, and topped with cherries and I think a slight dusting of cocoa.
To make it easier on myself, I just made a macaron version but using the same profile. LOL
The flavors are so perfect together.