Make the Syrup: In a saucepan, combine pitted cherries, 1/2 cup sugar, water, and lemon zest. Simmer for 10-12 mins until cherries soften. Cool 10 mins. Stir in 1/4 cup amaretto and coffee (if using). Strain into a shallow bowl, reserving cooked cherries. Cool completely.

Prepare Zabaglione Base: In a heatproof bowl over simmering water, whisk egg yolks and 1/2 cup sugar for 5-8 mins until thick and pale. Remove from heat. Whisk in remaining 1/4 cup amaretto. Transfer to a large bowl; cool to room temp.

Whip Cream & Egg Whites: In separate bowls, beat heavy cream with vanilla to stiff peaks; set aside. Beat egg whites with a pinch of salt to stiff, glossy peaks; set aside.

Combine Creams: Beat the cooled yolk mixture with cold mascarpone until smooth. Gently fold in whipped cream until combined. Delicately fold in whipped egg whites in two additions until no streaks remain.

Soak Ladyfingers: Quickly dip each ladyfinger into the cooled cherry syrup for 2-3 seconds per side. Do not oversoak.

First Layer: Arrange a layer of dipped ladyfingers in a 9x9" dish or trifle bowl. Spread half the mascarpone cream over top. Scatter half the reserved cooked cherries and half the toasted almonds over cream.

Second Layer: Add another layer of dipped ladyfingers. Top with remaining mascarpone cream, then remaining cherries and almonds.

Chill: Cover tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.

Serve: Just before serving, dust the top generously with cocoa powder. Garnish with fresh cherries with stems.