In a medium saucepan over medium heat, combine fresh or frozen cherries, granulated sugar, and half of the amaretto. Cook for 5 to 7 minutes until soft.

Once done, remove it from the heat and let it cool slightly.

Stir in the remaining amaretto and cherry juice, then set aside while preparing the cream layer.

In a large mixing bowl, whip heavy cream with powdered sugar until soft peaks form. In another bowl, mix mascarpone and vanilla until smooth, then fold in whipped cream.

Dip ladyfinger cookies quickly into the cherry-amaretto mixture, arranging them in a single layer in the dish. Spread half the cream over, then half the cherry mixture. Repeat layering.

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

Dust the top with cocoa powder or dark chocolate before serving.