In a large mixing bowl, combine 1 cup of mascarpone cheese and 1 cup of heavy cream. Beat on medium speed until smooth and fluffy, about 2-3 minutes.

Add 1/4 cup of amaretto liqueur, 1/4 cup of cherry juice, and 1 teaspoon of vanilla extract to the whipped mixture, and beat for another 1-2 minutes.

Mix 1/3 cup of granulated sugar with 1/4 cup of cherry preserves in a separate bowl. Fold into the mascarpone cream and beat for another minute.

Gently fold in 1 cup of chopped fresh cherries into the mascarpone mixture.

In a shallow dish, combine 1/2 cup of amaretto and 1/2 cup of cherry juice. Quickly dip each ladyfinger into the mixture and arrange in a single layer at the bottom of a 9x13 baking dish.

Spread half of the mascarpone mixture over the first layer of ladyfingers.

Repeat with another layer of ladyfingers, then spoon the remaining mascarpone mixture over this layer. Smooth it out.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Dust the top with cocoa powder and sprinkle with shaved dark chocolate before serving.

Cut into slices or serve in individual portions, optionally pairing with whipped cream.