In a large mixing bowl, combine the mascarpone cheese and heavy cream. Using an electric mixer, beat this mixture on medium speed for about 2-3 minutes until it becomes smooth and fluffy.

Gently fold in the amaretto liqueur, cherry juice, and vanilla extract into the cream mixture. Continue mixing on low speed for another 1-2 minutes until everything is fully incorporated.

In a separate bowl, mix granulated sugar with the cherry preserves, then transfer this mixture into the mascarpone blend and beat for one more minute until fully integrated.

Gently fold the chopped fresh cherries into your creamy mixture until evenly distributed without breaking apart.

In a shallow dish, prepare your liqueur mixture by combining equal parts of cherry juice and amaretto. Quickly dip each ladyfinger into this mixture and lay them in a baking dish.

Spread half of the creamy mascarpone mixture over the layer of dipped ladyfingers, smoothing it out evenly.

Place a second layer of quickly dipped ladyfingers on top of the mascarpone mixture, ensuring they are laid out neatly.

Spread the remaining mascarpone mixture over the top layer of ladyfingers, smoothing it out to form an even surface. Cover and refrigerate for at least 4 hours, preferably overnight.

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