Place currants and 3 tablespoons of reserved cherry syrup in small bowl; reserve 1/2 cup cherry syrup. Let stand about 15 minutes or until currants are softened; drain. Coarsely chop cherries; set aside.
Place ricotta cheese, whipped topping and 3 tablespoons of the wine in food processor or blender. Cover and process until smooth. Transfer to medium bowl; fold in cherries and currants.
Cut pound cake horizontally into 3 layers. Place bottom layer on serving dish. Spread with half of the ricotta mixture. Add middle cake layer. Spread with remaining ricotta mixture. Add top cake layer. Cover with plastic wrap and refrigerate about 2 hours or until ricotta mixture is firm.
Melt chocolate chips in 2-quart saucepan over low heat, stirring frequently. Stir in remaining 3 tablespoons wine and reserved 1/2 cup cherry syrup until smooth; remove from heat. Beat in butter, a few pieces at a time, using wire whisk, until melted. Refrigerate about 45 minutes or until thick enough to spread. Spread chocolate mixture over top and sides of dessert. Store covered in refrigerator.