Simmer the cherry juice in a small saucepan over medium heat until reduced by half.
Stir the almond extract into the reduced cherry liquid and set aside to cool completely.
In a large bowl, whisk the mascarpone cheese and granulated sugar together until smooth.
In a separate chilled metal bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until combined.
Quickly dip each ladyfinger into the cooled cherry mixture and arrange in a single layer in a serving dish.
Spread half of the mascarpone cream mixture over the ladyfingers.
Repeat the layer of dipped ladyfingers and top with the remaining cream mixture.
Dust the top with cocoa powder.
Refrigerate for at least 6 hours before serving to set the texture.