I bake with a multitude of liqueurs. Godiva is my choice in chocolate too. If you tell me a little about your recipe, I may be able to help you make a substitute. With no knowledge of the recipe, my suggestion would be a little ganache with Frangelico, Kahlua, Bailey's... all are similar in flavor to Godiva. With the added ganache, you would get the chocolate flavor, the liqueur flavor, and any of those three flavors would be a compliment to the chocolate. I am suggesting that you scale a ganache recipe so that you get only a few ounces, or whatever amount you need.
Here is the recipe:
Chocolate Liqueur Frosting
2½ cups confectioners sugar
⅔ cup unsweetened cocoa
⅓ cup parve margarine
1 teaspoon vanilla
¼ cup good chocolate liqueur, such as Godiva Original
½ cup warm water
Cream the margarine and sugar together until smooth. Add the cocoa, then the vanilla. Slowly add the liqueur and just enough warm water to make the frosting easily spreadable.
The recipe must remain dairy-free, so I'm a little limited in what I can add.
You would be fine adding some melted chocolate brought back to close to room temp. The Frangelico is hazelnut, Kahlua is coffee, and Bailey's is Irish cream. Watch out for the Bailey's, Frangelico, and even the Godiva for milk. They are all creamy. I would choose the one that most compliments the cake. Godiva is mild, so all are complimentary with the chocolate added.
I guess the ganache idea isn't a good one unless you make it dairy free.
You can also mix the liqueurs... maybe half of two.
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