1. In a saucepan, combine the cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the cherries are soft and slightly syrupy. Remove from heat and let cool completely.

2. In a large bowl, beat the cold heavy cream to soft peaks. In another bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture until fluffy and fully combined.

3. Stir the Amaretto into the cooled espresso or strong coffee and pour the mixture into a shallow dish.

4. Dip the ladyfingers briefly into the espresso-Amaretto mixture, about 1 to 2 seconds per side.

5. Arrange a layer of dipped ladyfingers in the bottom of an 8×8-inch dish or trifle glasses.

6. Spread half of the mascarpone cream over the ladyfingers, then spoon half of the cherry mixture evenly over the cream.

7. Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining cherry mixture.

8. Cover and refrigerate for at least 4 hours, preferably overnight, until the dessert is firm and the flavors have melded.

9. Before serving, dust with cocoa powder and garnish with fresh cherries and shaved dark chocolate if desired.