Pour your cooled coffee mixture into your large dish.
Add your kirsch and mix together.
Taking one sponge finger at a time, dip into your coffee and kirsch mixture and roll over 4 times, then leave to soak for 3 seconds on each side.
Place into your serving dish so that all over base is covered.
Take 12 cherries and dot them evenly over the top of your sponge fingers.
Spread over half of your cream and mascarpone mixture and level out with your knife or small palette knife.
Repeat with another layer of coffee/kirsch soaked sponge fingers, cherries and then another cream layer.