Put the cherries in a large, shallow bowl with the coffee and Marsala; set aside.

Put the egg yolks and mascarpone in a large bowl.

In another bowl, whisk the egg whites to soft peaks, then add 2 tablespoon sugar and whisk to stiff peaks.

In a separate bowl, whip the cream to soft peaks.

Add the remaining sugar to the yolk mixture and whisk for 2-3 minutes.

Fold the whipped cream into the mascarpone mixture, then gently fold in the egg whites.

Dip sponge fingers into the Marsala mixture for 6-8 seconds, then arrange in a single layer in a serving dish.

Scoop out half of the cherries and arrange on top, drizzling extra liquid if desired.

Spoon half of the mascarpone mixture over the top and scatter half of the chocolate.

Add another layer of sponge fingers after soaking in the Marsala mixture.

Spoon over the remaining cherries and liquid, cover with remaining mascarpone, and scatter with remaining chocolate.

Chill for 2-24 hours before serving.