Start by pitting 2 cups of fresh or frozen cherries and placing them in a saucepan with 1 cup of water. Bring the mixture to a boil over medium heat, then reduce to a simmer for 10-15 minutes. Mash and strain the juice into a bowl.

Once the cherry juice has cooled, add the juice of half a lemon and ½ cup of granulated sugar. Stir until the sugar has dissolved. Set aside to infuse.

In a large bowl, pour in 1 cup of heavy cream and whip until stiff peaks form, about 3-5 minutes. Set aside.

In another bowl, combine 1 cup of mascarpone cheese, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Blend until smooth, about 2-3 minutes.

Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.

Gradually pour the cooled cherry juice into the mascarpone filling, gently folding it in until blended.

In a shallow dish, combine 1 cup of cooled brewed coffee with ¼ cup of cherry amaretto. Stir well.

Dip ladyfingers into the coffee mixture briefly, then arrange them at the bottom of a serving dish.

Spoon half of the mascarpone mixture over the first layer of ladyfingers and smooth it out. Repeat for the next layer.

Top with the remaining mascarpone mixture, smoothing it out evenly.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

If desired, create cherry sauce by simmering 1 cup of pitted cherries, ¼ cup of sugar, and a splash of water. Blend until smooth and cool before drizzling.