CHOP 1 pkg. (6 squares) of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate, butter and liqueur; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.

USE teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 minutes.

CHOP remaining pkg. (6 squares) of chocolate; place in heatproof bowl. Set bowl over a pan of simmering, but not boiling, water. (Be careful not to get water into the melting chocolate or it will become grainy.) Heat chocolate until about 2/3 of the chocolate is melted, stirring constantly. Remove from heat; continue stirring until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 minutes or until firm.