In a large mixing bowl, add the mascarpone cheese and heavy cream. Using an electric mixer, beat on medium speed for 2-3 minutes until the mixture is smooth and fluffy.

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

Combine the granulated sugar and cherry preserves in a separate bowl. Gradually fold this sweet mixture into the mascarpone blend, beating gently.

Gently stir in the chopped fresh cherries, folding them into the mascarpone mixture.

In a shallow dish, mix equal parts amaretto and cherry juice for soaking the ladyfingers.

Quickly dip each ladyfinger into the amaretto-cherry mixture, allowing them to soak for just a second on each side.

Spread half of the mascarpone-cherry mixture evenly over the soaked ladyfingers.

Repeat the dipping process with another batch of ladyfingers and place them on top of the mascarpone layer. Spread the remaining mascarpone mixture over the top.

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

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings.