Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add
granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat
well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture
and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well
after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with
baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out
clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift
powdered sugar over cake.