In a medium saucepan over medium heat, combine the fresh cherries, sugar, lemon juice, and Amaretto. Stir gently and cook for 5–7 minutes until syrupy. Cool completely before using.

Beat the cold heavy cream in a large bowl until soft peaks form, approximately 3–5 minutes. In a separate bowl, whisk together mascarpone cheese, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.

In a shallow dish, stir cooled espresso with remaining Amaretto. This will be the dip for the ladyfingers.

Dip each ladyfinger briefly into the espresso mixture, then arrange in your serving dish. Spread half of the mascarpone mixture on top, followed by half of the cherry mixture. Repeat for another layer.

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

Dust with cocoa powder and garnish with cherries and shaved chocolate before serving.