Put the cleaned of pits cherries in a small pot. Pour in the Marsala wine, add 2 tbsp brown sugar and the cinnamon piece, boil the fruits for about 10 min. Take the container off the stove and cool.
Take the fruits out, strain the liquid. Pour the coffee into it.
Pasteurize the egg yolks as follows: put them in a small container, placed in another container with water. Heat it on the stove while stirring the yolks vigorously with a whisk until they thicken. Be careful not to turn them to crumbs. Take them off the heat and cool.
Beat the mascarpone with 2 cups sifted powdered sugar in a large bowl. In another bowl, beat the cooled cream to hard snow.
First, add the yolks to the mascarpone, while beating with a mixer. Then, in lots, add the cream. Homogenize the resulting cream well.
Dip the biscotti 1 by 1 in the mixed together wine and coffee and arrange them in a suitable container. Distribute the cherries on top, then pour the cream on top of them (leave a little aside to decorate with a pastry bag). Sprinkle with cocoa.
Leave the cake at least 5-6 hours in the fridge!