In 2-quart heavy saucepan, heat half-and-half and cholaca wafers over low heat, stirring constantly, until wafers are melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish.
Spear Dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)