Prepare the Cream Layer: In a large bowl, whip the heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla extract. Continue whipping until smooth and fluffy.

Prepare the Soaking Liquid: In a shallow bowl, combine the cooled espresso and almond extract.

Dip the Ladyfingers: Quickly dip each ladyfinger into the espresso mixture (don’t soak them). Line the bottom of a 9×9-inch dish with the dipped cookies.

Assemble the Layers: Spread half of the mascarpone cream mixture over the ladyfingers. Spoon half of the cherry preserves and fresh cherry halves evenly over the cream.

Repeat the Layers: Add another layer of dipped ladyfingers, followed by the remaining cream mixture, and top with the remaining cherry mixture.

Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

Garnish and Serve: Just before serving, dust the top with cocoa powder and decorate with fresh cherries, shaved chocolate, or almonds as desired.

Slice and Enjoy: Slice and serve chilled.