In a medium bowl, combine the pitted cherries and 1/2 cup of amaretto liqueur. Let them soak for about 30 minutes to enhance the flavor.

In a separate large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Gently fold the mascarpone cheese into the whipped cream until fully combined and smooth.

Dip each ladyfinger into the cooled coffee for about 1-2 seconds, ensuring they are soaked but not soggy.

In a 9x9 inch dish, layer half of the soaked ladyfingers on the bottom. Spread half of the mascarpone mixture over the ladyfingers, then add half of the soaked cherries on top.

Repeat the layers with the remaining ladyfingers, mascarpone mixture, and cherries.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder for a finishing touch.