In a saucepan, combine the cherries, water, ½ cup granulated sugar, and lemon juice. Cook over medium heat until the cherries are soft.

Remove from heat and stir in the Amaretto liqueur. Allow to cool completely.

In a separate bowl, whip the heavy cream until stiff peaks form.

In another bowl, mix the mascarpone cheese, ¾ cup granulated sugar, cherry syrup, vanilla, and almond extract until smooth.

Gently fold the whipped cream into the mascarpone mixture until well combined.

Dip each ladyfinger briefly in the cherry mixture and arrange half of them in a single layer in a serving dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat the layering with the remaining ladyfingers and mascarpone mixture.

Cover and refrigerate for at least 4 hours or overnight before serving.