In a medium saucepan, combine fresh cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5-7 minutes until syrupy and cherries soften.

In a mixing bowl, whip heavy cream until soft peaks form. In a separate bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture.

Brew espresso or strong coffee, let cool, and stir in a splash of Amaretto. Pour into a shallow dish.

Dip ladyfingers into espresso mixture and layer in an 8x8 dish. Spread mascarpone cream, then cherry mixture, repeating layers until ingredients are used.

Cover and refrigerate for at least 4 hours or overnight.

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