In a medium saucepan over low heat, combine the fresh cherries, granulated sugar, lemon juice, and Amaretto. Stir gently and cook for 5–7 minutes until the cherries soften and the mixture becomes syrupy. Remove from heat and let cool completely.

In a large mixing bowl, beat the cold heavy cream with an electric mixer until soft peaks form, about 3–4 minutes. In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Fold the whipped cream into the mascarpone mixture gently until light and fluffy.

In a shallow dish, mix together the Amaretto and cooled brewed espresso. Set aside to allow flavors to meld.

Dip each ladyfinger quickly in the espresso-Amaretto mixture for 1–2 seconds per side. Start layering in a medium-sized dish with soaked ladyfingers, followed by a layer of mascarpone cream and some of the cherry mixture. Repeat until all ingredients are used, finishing with mascarpone cream on top.

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

Before serving, dust the top with cocoa powder and garnish with fresh cherries and shaved dark chocolate.