I found a filling recipe on ladycakes that I'm going to try but I want to add Chambord liqueur to it. Do I add it in at the end after it's cooked or at the end of the cooking? And should I adjust the cornstrach just a bit to off-set the additional liquid?
What do ya'll think?

I would add the Chambord at the end of the cooking time, just to burn off the alcohol. I don't think I'd add cornstarch unless you were adding more than a tablespoon or two of Chambord, and even then I'd add cautiously.

That's what I was thinking but wasn't sure! Thanks!