Wash, pit, and slice fresh cherries into halves. Combine them with amaretto in a bowl and let them macerate for about 30 minutes.

In a large mixing bowl, gently whisk together mascarpone cheese and powdered sugar until smooth and creamy.

Brew a cup of strong coffee and allow it to cool slightly. Stir in a splash of amaretto.

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Layer them at the bottom of your serving dish.

Spread half of your mascarpone mixture over the soaked ladyfingers, smoothing it gently with a spatula.

Spoon half of the macerated cherries over the mascarpone layer, spreading them evenly.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture, finishing with another layer of cherries on top.

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

Just before serving, dust the top with cocoa powder or grated chocolate.