Directions
1.Place chocolate in a bowl.
2. Heat cooking cream in a small saucepan over medium heat. Pour cream over the chocolate. Let rest for 5 minutes then stir until smooth.
3. Using an electric mixer, beat mascarpone, whipping cream and sugar together. Set aside.
4. Pour vanilla extract and espresso into a shallow bowl, quickly dip the ladyfingers into the vanilla coffee mixture and line the bottom of a square baking dish with the biscuits. Top with half the chocolate mixture, half the cherries and half the mascarpone mixture. Sprinkle with cocoa powder and repeat layers.
5. Cover the baking dish with plastic wrap, being careful not to disturb the cocoa powder topping. Allow to chill in refrigerator for at least 4 hours before serving.
6. Tiramisu is even better served the next day!
