In a medium saucepan, combine pitted cherries with water over medium heat. Gently mash the cherries to release their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Remove from heat and strain the cherry mixture through a fine mesh sieve into a bowl, pressing to extract as much juice as possible. Stir in sugar and lemon juice until dissolved. Allow to cool completely.

In a large mixing bowl, whisk the heavy cream on medium speed until thickened and stiff peaks form, about 3-5 minutes. Set aside.

In another bowl, combine mascarpone cheese, sugar, and vanilla extract. Whisk until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture, alternating with the cooled cherry juice, using a spatula to maintain a light texture.

In a shallow bowl, mix brewed coffee with cherry amaretto. Stir well to combine.

Quickly dip each ladyfinger into the coffee-amaretto mixture and arrange them in a single layer in a rectangular dish.

Spread half of the cherry-infused mascarpone mixture evenly over the soaked ladyfingers.

Repeat the process with more ladyfingers and top with the remaining mascarpone mixture.

Cover and refrigerate for at least 6 hours or overnight.

Before serving, prepare the cherry sauce by heating additional cherries, water, and sugar. Bring to a gentle boil, then blend until smooth.

Serve with cherry sauce poured over and garnish with fresh cherries and chocolate flakes.