Prepare the cherry mixture by combining pitted cherries, granulated sugar, amaretto, lemon juice, and vanilla in a medium bowl. Toss gently and let macerate for at least 30 minutes.

Create the coffee mixture by whisking together cooled espresso, amaretto, coffee liqueur (if using), and granulated sugar in a shallow dish until sugar dissolves completely.

Make the mascarpone cream by whisking egg yolks with powdered sugar until pale and thick, about 3-4 minutes. Add mascarpone, amaretto, vanilla, and salt, whisking until smooth.

Whip the heavy cream in a separate bowl until soft peaks form. Gently fold into the mascarpone mixture in three additions.

Begin assembly by quickly dipping each ladyfinger into the coffee mixture and arranging in a single layer in a 9x13 inch dish.

Layer the components by spreading half the mascarpone mixture over ladyfingers, then spooning half the macerated cherries over the cream.

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

Chill thoroughly by covering with plastic wrap and refrigerating for at least 6 hours, preferably overnight.

Finish and serve by dusting with cocoa powder and garnishing with fresh cherries and chocolate shavings if desired.