In a shallow dish, combine the cooled espresso and amaretto. Set aside.

In a large mixing bowl, whip the heavy cream until soft peaks form.

In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gently fold the whipped cream into the mascarpone mixture until well combined.

Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Lay half of the dipped ladyfingers in a single layer in the bottom of a 9x9-inch dish.

Spread half of the mascarpone mixture over the ladyfingers. Top with half of the fresh cherries.

Repeat the layers with the remaining ladyfingers, mascarpone mixture, and cherries.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder and garnish with additional cherries if desired.