Place cake board on the bottom of a springform pan. Add a layer of ladyfingers on the bottom and sides of the pan. Set aside.
Cream together cream cheese, 1 cup sugar, 1 teaspoon vanilla, lemon juice and grated lemon in a bowl until smooth. Set aside.
Whip the heavy cream, 1 teaspoon of sugar and 1 teaspoon of vanilla to stiff peaks. Gradually fold the whipped cream into the cream cheese mixture.
Spread half the cream cheese into the pan.
Layer half the can of cherry fruit filling. Arrange a layer of ladyfingers in a spoke pattern over top.
Evenly spread the remaining cream cheese mixture. Top with remaining pie filling.
Refrigerate overnight before serving.
This dessert is easiest to slice while cold. If you want pretty slices, wipe the knife off after each cut.