In a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.

Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.

Add the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.

Combine the cherry juice and espresso in a shallow dish. I used a pie plate. Stir in the cherry liqueur if using.

Dip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.

Top the lady fingers with ⅓ of the mascarpone cream. Smooth evenly.

Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.

Repeat layers of dipped lady fingers, ⅓ of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining ⅓ mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn't have to completely cover the top.

Garnish with chocolate curls or shavings. Refrigerate for at least 3-4 hours, or overnight (recommended).

Add fresh cherries with stems to the middle of the dessert just before serving, if desired.