In a medium saucepan, combine cherries, sugar, lemon juice, and Amaretto. Cook for 5-7 minutes over medium heat until cherries soften, then cool completely.

In a large mixing bowl, beat cold heavy cream until soft peaks form, about 3-4 minutes. In another bowl, mix mascarpone, powdered sugar, and vanilla. Fold whipped cream into mascarpone until fluffy.

Brew strong espresso and cool to room temperature. Stir in Amaretto and pour into a shallow dish.

Briefly dip each ladyfinger in the espresso mixture, layer them in a trifle dish, spread half the mascarpone cream, then half the cherry mixture. Repeat layers, finishing with mascarpone on top.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dust with cocoa powder, sprinkle shaved chocolate, add fresh cherries, cut into squares, and serve.