In a medium saucepan, combine fresh cherries, sugar, lemon juice, and Amaretto over medium heat. Cook for 5–7 minutes, stirring gently, until the cherries soften and the mixture becomes slightly syrupy. Remove from heat and let it cool completely.

In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, about 3-5 minutes. In another bowl, blend mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream into the mascarpone mixture until combined.

Prepare a shallow dish for dipping by mixing cooled espresso with a splash of Amaretto. Pour the mixture into the dish and dip ladyfingers briefly.

Begin layering by dipping each ladyfinger into the espresso. In an 8×8 inch dish, create the first layer with the ladyfingers, followed by a layer of mascarpone cream and then a layer of cherry mixture. Repeat these layers, finishing with mascarpone cream.

Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld together.

Before serving, dust the top generously with cocoa powder and sprinkle shaved chocolate. Slice into portions and enjoy.