In a medium saucepan, combine fresh or frozen cherries, sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes, stirring occasionally until the cherries soften and the mixture becomes syrupy. Set aside to cool completely.

In a large mixing bowl, whip the cold heavy cream using an electric mixer until soft peaks form, about 3–4 minutes on medium speed. In another bowl, blend mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.

Brew a strong shot of espresso and stir in a splash of Amaretto. Pour into a shallow dish for dipping ladyfingers.

Dip each ladyfinger quickly into the espresso mixture and layer them in a rectangular dish. Spread half of the mascarpone cream over the ladyfingers followed by half of the cherry mixture. Repeat the layers.

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

Before serving, dust with cocoa powder and add shaved chocolate. Slice into squares and serve chilled.