• Preheat oven to 400°F.

Cherry Compote:

• Add cherries, sugar, vanilla, cinnamon and salt to medium saucepan. Bring to a boil over medium-high heat, then lower to medium. Cook, stirring occasionally, until cherries release their juices and mixture thickens slightly into a light syrup, 25 to 30 minutes. Discard cinnamon stick and transfer cherries to bowl to cool to room temperature.

Mascarpone Cream:

• In bowl of stand mixer fitted with whisk attachment (or using a hand mixer), combine mascarpone, whipping cream, sugar, vanilla and salt. Whip on high speed until thick and billowy, 3 to 5 minutes. Refrigerate until ready to use.

Cake:

• Lightly sprinkle work surface and pastry sheets with granulated sugar. Roll out each sheet into an even square, then use sharp knife or ring cutter to cut out four 8-in (20-cm) circles (or desired size). Transfer to parchment-lined baking sheets. Bake until puffed and golden, 15 to 18 minutes.
• Remove from oven and, while still warm, gently press each pastry circle flat with spatula. Cool completely on wire rack.
• Place one pastry circle on serving plate. Spread with a layer of mascarpone cream, then spoon over some of the cherry compote. Repeat with remaining layers, finishing with cream and cherries on top. Dust generously with icing sugar.
• Chill for 20 to 30 minutes before slicing to help the layers set. Serve cold or at room temperature.