In a medium saucepan over medium heat, combine the cherries, granulated sugar, and half of the amaretto. Stir gently while simmering for about 5 to 7 minutes until the cherries are softened.

Remove from heat, allow the mixture to cool for about 10 minutes, then stir in the remaining amaretto and cherry juice.

In a large mixing bowl, beat the heavy cream and powdered sugar on medium speed until soft peaks form.

In a separate bowl, combine the mascarpone cheese and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture until well incorporated.

Quickly dip each ladyfinger into the cherry-amaretto mixture and arrange them in a single layer in your serving dish.

Spread half of the mascarpone mixture over the ladyfingers, then spoon half of the cherry mixture on top. Repeat the process.

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

Before serving, dust with cocoa powder or chocolate shavings, and enjoy chilled.