Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes stirring regularly.

In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine.

Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool completely.

In the bowl of your mixer beat sugar and whipping cream until soft peaks form.

In another bowl, stir the mascarpone and vanilla until smooth.

Fold in ⅓ of the whipping cream into the mascarpone until incorporated.

Fold in remaining cream.

Line the bottom of a 8x8 inch glass baking dish or other decorative serving dish with half of the ladyfingers.

Pour half of the cherry pie filling over the lady fingers.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat layering with the remaining ladyfingers, cherry pie filling and mascarpone mixture.

Sift with cocoa powder before serving.