Prepare the Cherry Compote: In a small saucepan, combine the cherries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally until thick and bubbly, about 5–7 minutes. Remove from heat and let cool.

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

Mix the Cream Layers: In another bowl, blend the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into this mixture until fully combined.

Combine Coffee: In a shallow dish, mix the brewed coffee with the coffee liqueur, if using.

Dip the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked yet not soggy.

Layer the Ingredients: In a serving dish, arrange half of the soaked ladyfingers, followed by half of the mascarpone filling and half of the cherry compote. Repeat with the remaining ingredients.

Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dust and Serve: Before serving, dust the top with cocoa powder and garnish with chocolate shavings if desired.

Enjoy: Serve chilled and savor the delightful combination of flavors!