In a saucepan, combine fresh cherries, sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes until syrupy and fragrant. Let cool completely.

In a large bowl, beat heavy cream until soft peaks form, about 3–4 minutes. In another bowl, combine mascarpone, powdered sugar, and vanilla. Fold whipped cream into mascarpone until well combined.

Prepare a shallow dish and mix cooled espresso with the remaining Amaretto. This will be used to dip the ladyfingers.

Dip ladyfingers in the espresso-Amaretto mixture for 1–2 seconds. Layer them in an 8x8-inch dish with half of the mascarpone cream and cherry mixture. Repeat layers, finishing with mascarpone cream.

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

Dust with cocoa powder and sprinkle with chocolate shavings before serving.