Rinse and pit the cherries, mix with 4 tbsp. Amaretto and let steep in the refrigerator for at least 2 hours with the lid closed. Stir occasionally.
Stir the mascarpone with the powdered sugar and the remaining Amaretto. Fold in the coffee powder. Fill the cherries into dessert bowls, cover with the mascarpone, sprinkle with hail sugar and decorate with amaretti.
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