Slice the domed top from the panettone to form a cover. Make a shell from the bottom leaving 1" sides and bottom. Cut the removed center into 1" cubes. Set aside. Sprinkle the shell with the combined maraschino juice and amaretto. Beat egg yolks, sugar and marcarpone cheese until well blended. In a separate bowl beat cream until peaks form then fold into cheese mixture and refrigerate for 1 1/2 hours. Blend in panettone cubes and fill the shell. Replace dome top. Panettone may be covered with whipped cream or drizzled with chocolate. Refrigerate 2 hours before serving. This dessert is great served at Christmas.