I usually make an amaretto cake with a layer of amaretto bc and raspberry (sleeve) on top of it; iced in amaretto bc.

I want to do my first fondant covered cake; of course I will use ganache (first time) underneath. The cake and raspberry filling will remain but I want to know your thoughts on the flavor of the ganache and fondant.

Amaretto cake, chocolate ganache and rasp. filling, chocolate ganache under which fondant flavor?
amaretto
rasp
amaretto/rasp
white chocolate/rasp
white chocolate/amaretto? How do you think a white choco/amaretto/rasp fondant would taste (I know, I'm going way out there). Or

Amar. cake, rasp fill., choco/amar ganache and this ganache under which fondant flavor?

rasp
white choco/rasp

How much liqueor do I add in a batch of ganache and at what stage do I add it? Any other tips on adding liqueor to ganache? Thanks!