In a saucepan, combine pitted cherries, sugar, lemon juice, and Amaretto. Cook over medium heat for 5-7 minutes until cherries soften and juices are released. Let cool completely.

In a chilled mixing bowl, beat cold cream until soft peaks form, about 2-3 minutes. In a separate bowl, whisk mascarpone cheese, powdered sugar, and vanilla extract until smooth. Fold whipped cream into mascarpone until fluffy.

Prepare espresso layer by stirring Amaretto into freshly brewed espresso. Cool slightly before use.

Quickly dip ladyfingers into the cooled espresso mixture, then layer them at the bottom of a serving dish. Spread half of the mascarpone cream over ladyfingers, followed by half of the cherry mixture. Repeat layers.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and set.

Before serving, dust with cocoa powder and sprinkle with shaved chocolate. Optionally, garnish with extra cherries. Serve chilled.