1. – In a small bowl, combine the pitted cherries and Amaretto liqueur. Set aside.

2. – In a medium bowl, beat the mascarpone and sugar until smooth and creamy. Separate the egg yolks and whites into two separate bowls.

3. – Beat the egg yolks into the mascarpone mixture until fully incorporated. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture.

4. – Dip the ladyfingers quickly into the cooled coffee, allowing any excess to drip off. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8 inch baking dish.

5. – Spread half of the mascarpone mixture over the ladyfingers, then top with half of the cherry-Amaretto mixture. Repeat the layers one more time, ending with the mascarpone mixture.

6. – Dust the top evenly with the cocoa powder. Refrigerate for at least 4 hours, or overnight, before serving.