In a large mixing bowl, combine mascarpone cheese and cold heavy cream. Beat on medium speed for 2–3 minutes until light and fluffy.

Add amaretto liqueur, cherry juice, and vanilla extract to the mascarpone mixture. Beat on low speed for 1-2 minutes until smoothly combined.

In a separate bowl, stir together granulated sugar and cherry preserves until well blended. Fold this mixture into the mascarpone base.

Fold in chopped and pitted fresh cherries into the mascarpone mixture, ensuring even distribution.

In a shallow dish, combine amaretto and cherry juice. Stir gently to mix.

Taking one ladyfinger at a time, dip it in the amaretto and cherry juice mixture, then arrange in a single layer in a 9x13 inch baking dish.

Spread half of the mascarpone mixture evenly over the ladyfingers.

Dip another set of ladyfingers and layer them over the mascarpone mixture, topping with the remaining mascarpone mix.

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

Before serving, dust with cocoa powder and sprinkle dark chocolate shavings for garnish.