Cut the bread into slices measuring about half an inch, place them on a baking sheet and heat for a few minutes, until toasted. In a bowl, mix the mascarpone with the gorgonzola using a fork.
Add pepper to taste. Cut the drained Amarena Fabbri cherries in half.
Spread a teaspoon of gorgonzola cream on each slice of bruschetta, place some pieces of Amarena Fabbri cherries, and finally sprinkle with cherry syrup.