Whisk egg yolks and granulated sugar in a double boiler over simmering water for 5 minutes until thick and pale. Remove from heat and whisk in mascarpone until smooth.

Beat heavy cream to stiff peaks in a separate bowl. Gently fold whipped cream into mascarpone mixture until combined.

Combine cooled espresso and amaretto in a shallow dish. Quickly dip each ladyfinger into the mixture and arrange in a single layer in a 9x13 inch dish.

Spread half the mascarpone mixture over the ladyfingers. Arrange half the cherries on top.

Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and remaining cherries.

Mix cherry juice with powdered sugar and drizzle over the top layer.

Cover and refrigerate for at least 6 hours or overnight to set.

Before serving, dust with cocoa powder and sprinkle with toasted almonds.