Instructions

1. Step
   In a large bowl, using an electric or stand mixer, beat mascarpone cheese, icing sugar and vanilla until well combined.
2. Step
   In another large bowl, beat whipping cream until firm peaks form. Stir half of the whipped cream into mascarpone mixture to lighten. Fold remaining whipped cream into mascarpone mixture until well combined.
3. Step
   Coarsely crush both packages of cookies to get about 6 cups (1.5 L). Sprinkle 1/3 (about 2 cups/500 mL) on the bottom of a 13 x 9-inch (3 L) baking dish. Dollop half of the mascarpone mixture over top and gently spread evenly. Sprinkle another 1/3 of the cookies over top to cover. Dollop cherry jam all over, if using. Spoon on remaining cream mixture and gently spread evenly. Sprinkle remaining cookies over top and press gently into cream. Cover and refrigerate for at least 4 hours or up to 2 days.
4. Step
   To serve, cut into pieces, drizzle with chocolate and garnish with real whipped cream and cherries