Cream Cheese Raspberry Fudge

1 Package Cream cheese (8 oz) - softened
3 Cups Powdered sugar
2 Tablespoons Chambord or other raspberry - flavor liqueur
1 Teaspoon Vanilla extract
Dash Salt
4 Ounces Unsweetened chocolate
Squares; melted
1 Cup Pecans; chopped

In a medium bowl, mix together cream cheese and powdered sugar until smooth. Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts. Spread evenly in a buttered 8-inch square baking pan. Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in refrigerator.