In a medium saucepan, combine cherries, amaretto syrup, 2 tbsp sugar, and 2 tbsp water. Simmer over medium heat for 5-7 minutes until cherries soften and reduce slightly. Set aside to cool.
In a large bowl, whisk mascarpone, powdered sugar, almond extract, and a pinch of salt until smooth and creamy.
In a separate shallow bowl, mix brewed espresso and non-dairy milk.
Dip ladyfingers one at a time into the coffee mixture and arrange them in the base of a 9×9-inch dish.
Spread half the mascarpone mixture over the ladyfingers, then top with cooled cherry compote.
Repeat the layers: ladyfingers soaked in coffee, remaining mascarpone, and a final cherry garnish (optional). Sprinkle cocoa powder generously over the top.
Refrigerate for at least 4 hours or overnight to allow flavors to meld. Serve chilled, garnished with additional cocoa or cherries if desired.