In a medium saucepan, combine 4 cups of pitted cherries and ⅓ cup of water. Mash the cherries gently and bring the mixture to a simmer over medium heat for about 10 minutes. Strain the mixture to extract the juice.

Return the extracted cherry juice to the saucepan, add ½ cup of granulated sugar and 2 tablespoons of lemon juice. Bring to a boil, stir until dissolved, and cool to room temperature.

Whip 1 cup of heavy cream until stiff peaks form. In another bowl, combine 1 cup of mascarpone, ½ cup of sugar, ⅓ cup of cherry syrup, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Beat until smooth, then gently fold in the whipped cream.

In a 9x9-inch dish, dip ladyfingers into the cherry syrup and layer them at the bottom. Spread half of the mascarpone filling, add another layer of dipped ladyfingers, and top with remaining mascarpone filling.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.