In a medium bowl, combine the pitted and halved fresh cherries with 2 tablespoons of powdered sugar. Stir gently and allow this mixture to sit for about 10 minutes.

In a large mixing bowl, whip the cold heavy whipping cream until soft peaks start to form, then gradually add in the remaining powdered sugar and vanilla extract while whipping until stiff peaks develop.

Blend the mascarpone cheese with the amaretto liqueur until smooth. Gently fold in the whipped cream until combined.

Dip ladyfinger cookies into the cherry syrup and place them in a dish to create the first layer.

Spread half of the mascarpone-amaretto mixture over the ladyfingers, followed by half of the cherry mixture. Repeat the process with another layer.

Cover the dessert with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dust the top with cocoa powder before serving and add dark chocolate shavings if desired.