In a medium saucepan, combine fresh cherries, granulated sugar, lemon juice, and Amaretto over medium heat. Cook for 5–7 minutes, stirring gently until the cherries soften and release their juices, forming a syrup. Remove from heat and let it cool completely.

In a large mixing bowl, whip the cold heavy cream until soft peaks form. Fold in mascarpone cheese, powdered sugar, and vanilla extract until fluffy and smooth.

Brew a strong espresso or coffee and let it cool. In a shallow dish, stir in the remaining Amaretto with the cooled coffee.

Dip each ladyfinger briefly into the espresso mixture and arrange in a single layer at the bottom of your dish. Layer with mascarpone cream and cherry mixture, then repeat until all ingredients are used.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Before serving, dust with cocoa powder and garnish with shaved chocolate and fresh cherries if desired.