In a saucepan over medium heat, combine fresh or frozen cherries with granulated sugar and half of the amaretto. Simmer for about 5-7 minutes until softened.

Remove from heat, cool, and stir in the remaining amaretto and cherry juice.

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

Fold whipped cream into the mascarpone mixture gently.

Dip ladyfingers briefly in the cherry-amaretto mixture and layer them in a dish. Spread half of the mascarpone cream over the ladyfingers, then add half of the cherry mixture.

Repeat layers with remaining ladyfingers, mascarpone cream, and cherry mixture. Smooth the top.

Cover and refrigerate for at least 4 hours.

Before serving, dust with cocoa powder or chocolate.