1. In a shallow dish, combine the cooled coffee and amaretto liqueur.
2. Dip each ladyfinger quickly into the coffee mixture and line the bottom of a 9×9-inch dish with them.
3. In a large bowl, beat together the mascarpone cheese, heavy cream, sugar, and vanilla extract until soft peaks form.
4. Spread half of the mascarpone mixture over the layer of ladyfingers.
5. In a small saucepan over low heat, warm the cherry preserves until they become syrupy, then fold in the fresh cherries.
6. Spread the cherry mixture over the mascarpone layer in the dish.
7. Repeat the layers with the remaining ladyfingers dipped in coffee, followed by the rest of the mascarpone mixture.
8. Dust the top with cocoa powder and garnish with dark chocolate shavings.
9. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld beautifully.

Patience is key here, just like the patience I learned from helping my abuela in the kitchen. Letting the tiramisu rest ensures it transforms into a luscious, cohesive dessert.