Preheat the oven to 350℉ and move the rack to the lower half of the oven.

Grease an 18x13 inch jelly roll pan. Grease the bottom, then add parchment paper, then grease the paper.

Combine flour, cocoa, baking powder and salt in a bowl.

In your electric mixer, beat the 5 eggs. Gradually add sugar. Whip until very thick and frothy. This may take up to 8 to 10 minutes. Then add in vanilla.

Sift the dry ingredients into the egg mixture. (I used a little strainer as my sifter and it works out great. You basically don't want lumps to form.)

Then fold the egg and flour to combine. No stirring or mixing! Fold gently. You want to keep all that air in the mixture as possible.

Pour into prepared pan and bake for 15 minutes.

While it's cooking, prepare parchment paper in the counter greased with some shortening.

When done, immediately flip the cake over on to the parchment paper. (This was the most difficult task) and let it cool for 15 minutes. Cut into 1-inch squares. I found that a pizza cutter worked great for this

Chop the chocolate into small pieces and place into a large glass bowl.

Bring 12 oz of cream to a simmer and pour over the chocolate. Let it sit for 1 minute to melt the chocolate then whisk until smooth. Leave it at room temperature for at least an hour to cool.

Whip the remaining 12 oz of cream, gradually adding the sugar, until soft peaks form. When the chocolate is cool enough, fold in the whipped cream to make a mousse.

Line a 1 1/2 quart bowl with plastic wrap leaving excess over the edges.

Line to bowl with the cake squares being sure to pack them tightly, no gaps should be seen. Add 1/4 of the mousse to the bowl then crumble 8 amaretti cookies and add 1/4 cup of Luxardo cherries and juice. Cover with the 1/2 of the remaining mousse and add another layer of cookie crumbs and cherries. Cover with remaining mousse and smooth with an off set spatula.

Cover and freeze overnight to set.

Invert the bowl over a serving platter and carefully use the plastic wrap to umold the zuccotto. Let it thaw for an hour in the fridge, top with powdered sugar and serve.