Drain off the syrup from the Canned Pitted Black Cherries in Heavy Syrup (425 gram). To the syrup, add and mix the Espresso (1 cup).
Chop down the black cherries, and mix them together with the Cherry Jam (1/2 cup).
In another mixing bowl, add and whip together the Cream (900 milliliter), Caster Sugar (1 tablespoon), and Vanilla Extract (1 teaspoon).
Take each Ladyfingers (500 gram), dip it into the cherry syrup mixture, and put it on a plate. Make a row of these 6 dipped biscuits. Then, top with the cherry jam mixture, and half a cup of the whipped cream. Repeat this process until you have 4 layers of biscuits. Chill in the fridge for about 2 hours.
Cover the cake with the remaining whipped cream, and Dark Chocolate (to taste) and Serve!