Remove a good cupful of the mixture and store in the fridge for later. Add the glace cherries to the mixture followed by 100g of the chocolate chips and 75g of the chopped pistachios and fold in.
Now use half this mixture and put on top of the tin lined with panettone.
Now use a further third of the panettone slices to cover the mixture you have just added and remember, no gaps. Drizzle with a further 2tbsp of liqueur.
Now place the remainder of the filling on top and cover with the remainder of the panettone slices. Use the final 2tbsp of liqueur on this final layer.
Cover the tin with clingfilm and press down on the cake to make sure all the layers are well seated.
This can then be stored in the refrigerator for a couple of days until needed.
Before you serve, remove from the springform tin, place on a presentation dish and add the cupful of filling you saved to the top surface, levelling as best you can.
Now scatter the remainder of the nuts, and chocolate chips over the top, adding the pomegranate seeds.