Combine the cream and milk in a heavy, medium saucepan and bring to a simmer over medium heat. Add the chocolate and cook, whisking constantly, until smooth, about 4 minutes. Remove from the heat and add the liqueur. Cover to keep warm.
Combine the cream cheese and honey in a small bowl and mix until well blended. Fold in the mascarpone. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of the sandwich.
Heat a medium skillet over medium-high heat. Add the sandwiches 1 at a time and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 4 triangles.
To serve, ladle the soup into 4 shallow soup bowls and top each with 1 quartered sandwich. Serve immediately.
Yield: 4 servings