In a medium saucepan, combine fresh or frozen cherries with granulated sugar and half the amaretto. Cook over medium heat for 5-7 minutes until softened. Allow to cool slightly, then stir in remaining amaretto and cherry juice.

In a large mixing bowl, whip heavy cream and powdered sugar until soft peaks form, about 3-4 minutes. In another bowl, blend mascarpone cheese with vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture until well combined.

Quickly dip each ladyfinger into the cherry-amaretto mixture, then arrange in a single layer in a 9x9-inch dish. Spread half of the mascarpone cream over ladyfingers followed by half of the cherry mixture. Repeat the layering process.

Cover tightly with plastic wrap or lid and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust with cocoa powder or grated dark chocolate and garnish with fresh cherries or mint leaves if desired.