For the floor, rinse a box mould (approx. 11.5 x 31 cm; approx. 2.3 l capacity) with water and cover with cling film. Melt butter. Put the lady fingers in a freezer bag and close it.
Roll over with a cake roll until the biscuits are finely crumbled. Mix with melted butter and almonds and spread on the bottom of the tin. Press to a base. Chill for about 30 minutes.
For the filling, soak gelatine in cold water. Finely chop 100 g chocolate. Drain cherries from the jar and chop coarsely. Stir mascarpone, sugar and yoghurt until smooth. Squeeze the gelatine and dissolve at low heat.
Mix a little mascarpone cream with the gelatine. Stir the gelatine mixture into the remaining cream. Whip 150 g cream until stiff, fold into the mascarpone cream with chopped chocolate and cherries. Pour the cream into the mould on the bottom, smooth it down and cover and leave to cool for approx. 4 hours.
For the icing, roughly chop 150 g chocolate. Bring 150 g cream and coconut oil to the boil, remove from the heat and allow to cool for 1-2 minutes. Add chocolate and melt in it. Allow the glaze to cool for 20-25 minutes, then pour onto the cream, smooth it down and chill for about 30 minutes.
Possibly decorate with fresh cherries. Chill for at least 2 hours.