Drain the cherries on a sieve. Mix espresso and cinnamon. Mix mascarpone, quark, sugar and liqueur with the whisks of the mixer until smooth.
Line the bottom of a rectangular form with a high rim (approx. 12 x 22 x 6 cm) with approx. 125 g cantuccini. Drizzle half of the cinnamon presso over it. Add half of the cream and smooth it down. Spread the cherries on top and press down lightly.
Repeat layers with rest of cantuccini, cinnamon presso and mascarpone cream. Cover and leave to cool for at least 4 hours, preferably overnight.
Dust the tiramisu with cocoa shortly before serving. Cut into portion pieces. Powder the icing sugar stars on top using a stencil if desired.