Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a tart mould without lifting base (approx. 26 cm Ø). Drain the cherries well. Coarsely crumble the Amarettini and knead with 20 g butter.
Spread the Amarettine crumbs and cherries on the bottom of the tart pan.
Mix 125 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer until white-creamy. Stir in the eggs one by one. Mix flour, almonds and baking powder, stir with amaretto. Smooth on the cherries and bake in the oven for about 35 minutes.
Let the cake cool in the mould, then turn it over and let it cool completely. Whip the cream until stiff. Mix with mascarpone and serve with the tart.