ok so if you want it to be a clear liquor, know that you are only getting the aroma notes from the cacao.
Therefore the fat content is more less irrelevant (will not distill over, too large molecular weight). I might think a vapor extraction (gin style) might be efficient to get the aromas out. If not a maceration should work, you just need to do trials to figure out your peak flavor profile. Too much cacao will saturate/ taste meh and cost more... So yia play around with it, but I would think anything cacao source should be able to get you those aroma notes (smell it and see if the base ingredient is pungent... should work) ... cacao butter is worth a decent amount of money (it melts at body temperature hence the amazing mouth feel, so producers love to use it in specialty foods) so anything low fat (it's been removed) should be cheaper and work just as well for you.