Step 1: In a medium saucepan over medium heat, combine pitted cherries, sugar, lemon juice, and Amaretto. Cook for 5–7 minutes until the cherries soften and release their juices, stirring gently to avoid sticking. Remove from heat and let it cool completely.

Step 2: In a large mixing bowl, beat the cold cream using an electric mixer on high speed until soft peaks form, approximately 3–5 minutes. In a separate bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until well blended. Gently fold the whipped cream into the mascarpone mixture until smooth.

Step 3: In a shallow dish, combine brewed and cooled espresso with a splash of Amaretto. Stir well to distribute the flavors.

Step 4: Dip each ladyfinger into the espresso mixture for a second. Lay the dipped ladyfingers in a rectangular dish, cover with mascarpone cream, and drizzle with cherry mixture. Repeat until all components are used, finishing with mascarpone cream.

Step 5: Cover tightly with plastic wrap and place in the refrigerator to chill for at least 4 hours, preferably overnight.

Step 6: Before serving, dust the top with cocoa powder and sprinkle shaved chocolate. Optionally, garnish with whole cherries. Slice and enjoy!