Combine cherries, 2 tablespoons of sugar, and lemon juice in a small saucepan over medium heat; simmer for 8-10 minutes until thickened, then cool completely.

In a shallow bowl, whisk together the cooled espresso and Amaretto liqueur.

In a large mixing bowl, beat the mascarpone, remaining sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until fully incorporated.

Briefly dip each ladyfinger into the espresso-amaretto mixture for approximately one second per side and arrange a single layer in the bottom of a 20x20cm glass dish.

Spread half of the mascarpone cream over the ladyfingers, followed by half of the cooled cherry compote.

Repeat with a second layer of soaked ladyfingers and the remaining mascarpone cream.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the structure to set.

Just before serving, top with the remaining cherry compote and dust generously with unsweetened cocoa powder.