Combine cherries with sugar, lemon juice, and vanilla in a saucepan. Cook over medium heat for 8-10 minutes until softened. Cool completely and drain, reserving ¼ cup syrup.

Whisk egg yolks and sugar in a heatproof bowl. Place over simmering water and whisk for 5-7 minutes until thickened and pale. Remove from heat and cool for 10 minutes.

Beat mascarpone until smooth. Add cooled egg mixture and vanilla, beating until fluffy and well combined.

Whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture in three additions.

Mix cooled espresso with coffee liqueur and reserved cherry syrup in a shallow dish.

Quickly dip ladyfingers in coffee mixture for 2-3 seconds per side. Arrange in bottom of 9x13-inch dish.

Spread half of mascarpone cream over ladyfingers. Distribute half of cherry compote over cream.

Repeat layering with remaining coffee-dipped ladyfingers, mascarpone cream, and cherries.

Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, dust generously with cocoa powder and garnish with fresh cherries.