1-First, make the cherry syrup: Combine the cherries and water in a saucepan, crush the cherries gently, and bring it to a simmer. Strain it through a fine-mesh sieve, then add sugar and lemon juice to the juice. Boil it briefly and simmer until it turns syrupy, then let it cool completely.

2-Next, whip up the mascarpone filling: Beat the heavy cream until it forms stiff peaks. In another bowl, mix the mascarpone cheese, sugar, cherry syrup, vanilla extract, and almond extract until smooth, then fold in the whipped cream gently for that creamy texture.

3-Now for assembly: Stir 2 to 4 tablespoons of Amaretto liqueur into the cooled cherry syrup. Quickly dip each ladyfinger into this mixture and lay them in a single layer at the bottom of your dish. Spread half the mascarpone filling over them evenly.

4-Add another layer: Dip more ladyfingers and place them on top, then cover with the rest of the mascarpone filling. If you have extra, pipe it on for a nice touch.

5-Finally, chill it: Pop the dish in the fridge for at least 6 hours, or better yet, overnight, so the flavors meld together perfectly. This totals about 7 hours and 15 minutes from start to serving, but trust me, it’s worth the wait!