Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices, and cover the bowl with the pound cake. Save some slices for the top. Brush the cake with amaretto.

Melt the chocolate over a double boiler. Let cool.

Meanwhile, whip the heavy cream with the powdered sugar until thickened. (Giada does this in two steps, but I am lazy and whip my cream all at once.) Fold half of the cream into the chocolate mixture.

Spread the chocolate mixture on top of the pound cake.

Add the sliced almonds and almond extract to the remaining whipped cream. Fold gently until combined.

Add the almond whipped cream on top of the chocolate mixture.

Cover the top of the zuccotto with the remaining pound cake slices.

Chill for 3 hours, or overnight. Unmold onto a cake plate or platter.

Dust with cocoa powder and slice.