In a food processor, pulse and whirl the amaretti cookies to make coarse crumbs; chunks are better than over-processing the cookies. Transfer the cookie crumbs to a mixing bowl. Add the almonds to the processor and pulse 3-4 times to chop them coarsely. Add the nuts to the cookie crumbs. Moisten the mixture with the liqueur or juice, working it with your fingers until it is thoroughly moistened, 1 minute. Rinse out and dry the bowl of the food processor.
Place the ricotta cheese, Monk Fruit In The Raw®, and lemon zest in the food processor, and whirl until the mixture is smooth and creamy, 1 minute. Add the yogurt and pulse 4-5 times, just to blend.
In a 1 1/2 quart glass or other loaf pan, distribute half the crumb mixture over the bottom and press with your fingers to make it even and compact. Spoon half the ricotta mixture over the crumbs and gently use the back of the spoon to smooth it evenly. Distribute the remaining crumbs over the cheese mixture. Arrange the blueberries on top of the crumbs in one layer. Dollop the remaining ricotta mixture over the berries, covering them. For garnish, sprinkle the chocolate or sliced almonds over the top of the trifle. Refrigerate the trifle, uncovered, until set, at least 4 hours.
To serve, cut the trifle into 6 sections. With a large spoon, transfer each section to a dessert plate. Serve immediately. This dessert is best served the day it is made.