In a shallow dish, combine the cooled espresso and amaretto. Set aside.

In a large mixing bowl, whip the heavy cream until soft peaks form.

In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.

Arrange half of the soaked ladyfingers in a single layer in the bottom of a 9x9-inch dish.

Spread half of the mascarpone mixture over the ladyfingers, then layer half of the cherries on top.

Repeat the layers with the remaining ladyfingers, mascarpone mixture, and cherries.

Cover and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder.