In a bowl, stir together the ricotta, flour, sugar, cherries, chocolate chips, and cherry liqueur until well combined.

Set aside.

Cut puff pastry into 8 4 inch squares.

Place 2 tablespoons of the ricotta mixture on each puff pastry square.

Fold in half, and pinch together edges to seal.

Arrange the beignets in a single layer on a baking sheet, cover, and allow to set in the refrigerator for 1 hour.

Heat 2 inches of oil in a saucepan until oil reaches 400°F on a deep frying thermometer.

Remove the beignets from the refrigerator and, using tongs, submerge them in the oil for 5 minutes, or until dough turns golden brown.

Drain on paper towels and dust with confectioners' sugar.

Serve immediately.

*This recipe makes 8 beignets.*