For the filling:

Combine the jam and almond-flavored liqueur in a small saucepan over low heat.

Cook, stirring, for 3-5 minutes, until the mixture has warmed through and is mixed well.

Place the cocoa layer on a wire rack and spread half of the apricot filling evenly over the top.

Top with the plain layer and spread with the remaining apricot filling.

Top with the red layer. Transfer to the refrigerator and chill for 5 minutes while you make the chocolate glaze.

For the glaze:

Combine the chocolate, corn syrup, and butter in a large nonreactive metal bowl.

Set the bowl over a medium saucepan containing a few inches of barely bubbling water (over medium-low heat) and cook, stirring with a flexible spatula, for a few minutes, until the mixture is completely smooth.

Remove the bowl from the pan and stir for 30 seconds to cool slightly.

To assemble:

Spread the glaze over the top of the slab of cookie layers, completely covering the red layer (some glaze may spill down the sides).

Refrigerate for about 1 hour or until the chocolate topping has set.

Remove the glazed slab of cookie layers from the refrigerator 30 minutes before you wish to cut the cookies. When the slab is slightly cooler than room temperature, cut it into 20 squares.