Cook cherries with sugar and lemon juice for 6–8 minutes until softened; add vanilla and Amaretto and cool.

Whip heavy cream to medium peaks. In a separate bowl, combine mascarpone, powdered sugar, almond extract, and vanilla.

Fold whipped cream into mascarpone mixture until smooth.

Mix cooled coffee with Amaretto in a shallow dish.

Briefly dip ladyfingers into the coffee mixture and layer them in a dish.

Spread with mascarpone cream and cherry mixture; repeat layers.

Chill for at least 4 hours or overnight.

Garnish with cherries, cocoa, or chocolate before serving.