Marvelous Cannoli Cake

I found this in a Taste of Home magazine and will have to make this for an upcoming special occasion.  Cannolis are fan favorites in my family.  I am betting this cake will be too.

1pkg.  French vanilla cake mix

Filling
1 16oz. ricotta cheese
1/2 C. confectioner's sugar
2 tsp. ground cinnamon
1 tsp. almond extract
1 tsp. rum extract
1 tsp. vanilla extract
2oz. semisweet chocolate, finely chopped

Frosting
2 8oz. cartons Mascarpone cheese
3/4 C. confectioner's sugar
1/4 C. whole milk
2 tsp. almond extract
1 tsp. vanilla extract
1 C. sliced almonds
2 tbsp. mini chocolate chips

Prepare and bake the cake mix according to package directions, using two greased and floured 9-in round baking pans.  Cook for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioner's sugar, cinnamon, and extracts; stir in chocolate.  In another bowl, beat the Mascarpone cheese, confectioner's sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 C. filling.  Top with second cake layer.  Spread remaining filling over top of cake to within 1 inch of edges.  Frost sides and top edge of cake with 2 C. frosting.

Press almonds into sides of cake; pipe remaining frosting around edges.  Sprinkle chocolate chips over top.  Refrigerate until serving.