Make the Cherry Jam:

1. Add the cherries, sugar, and water to a saucepan over medium heat.
2. Bring to a gentle simmer and gently press the cherries.
3. Stir in the cornstarch and leave to simmer for 15 minutes until the jam starts to thicken.
4. Remove from the heat and chill in the fridge for at least an hour.

Make the Cream:

1. Blend the cream cheese, almond extract, and tofu together in a high-speed blender until smooth.
2. Transfer to a bowl and sift in the powdered sugar and cornstarch. Mix until thick and combined.

Prepare the Sponge Layer:

1. Dissolve the sugar in the coffee and then transfer to a bowl. Whisk in the amaretto.
2. Dunk each ladyfinger in the coffee mixture and then place in a row in a 9-inch square baking dish (approximately 6 per row).

Assemble:

1. Cover the ladyfingers with half of the cream and an even layer of cherry jam.
2. Repeat with a second layer of ladyfingers, cream, and jam.
3. Place in the fridge for at least 4 hours or ideally overnight.

Finish:

1. Dust with cocoa powder and sprinkle with flaked almonds before serving.