Place a round of wax or parchment paper in the base of the charlotte mold and line the bottom and sides with the ladyfingers. In a large mixing bowl beat the butter until creamy. Add 1/2 cup of confectioner╒s sugar, the ground almonds, and Kirsch and continue to beat until the mixture is light and creamy. Beat 3/4 cup of the heavy cream with an electric mixer until stiff peaks form. Whisk one-third of the whipped cream into the almond cream mixture. Fold in the remaining whipped cream. Pour the almond cream mixture into the prepared mold and pack it down well with the back of a wooden spoon. Refrigerate until firm, at least 3 hours. To serve, invert a round platter over the mold and quickly reverse the two. Beat the remaining cream together with the 1 tablespoon confectioner╒s sugar and the vanilla extract. Fit a pastry bag with a star tip and fill with the whipped cream. Decorate the center, top, and base of the charlotte with whipped cream rosettes.
