Carefully remove frozen pound cake from foil pan; reserve pan.
Slice cake horizontally into 5 thin layers.
If using bakery or homemade pound cake, freeze cake first for easier slicing.
Chill chocolate; break into chunks and grate in a blender or food processor.
Fold grated chocolate and finely chopped peanuts into 2 cups whipped topping.
Assemble Cake: Place bottom slice of cake back in pan.
Drizzle cake with about 1 tablespoon of liqueur and spread with 1/3 cup of chocolate topping mixture.
Place next layer on top of filling
Repeat process until all cake layers are reassembled endÂing with a layer of chocolate topping.
Carefully wrap pan containing cake in plastic wrap or place in a plastic bag.
Freeze.
Remaining whipped topping may be mixed with 1 tablespoon liqueur and served as a topping for cake.
Thinly slice cake to serve.