In a medium saucepan, combine fresh cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5-7 minutes until softened and thickened. Cool to room temperature.

In a mixing bowl, beat the cold cream until soft peaks form (3-4 minutes). In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture.

Brew espresso and let it cool slightly. Mix cooled espresso with a tablespoon of Amaretto in a shallow dish for soaking ladyfingers.

Dip ladyfingers quickly into the espresso mixture, arrange in a layer in the dish, and spread half of the mascarpone cream and half of the cherry mixture. Repeat layers.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.

Before serving, dust with cocoa powder and add optional shaved chocolate and fresh cherries. Cut into squares and serve.