In a medium saucepan, combine fresh pitted cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices. Remove from heat and let it cool completely.

In a large mixing bowl, whip cold heavy cream until soft peaks form, about 3–4 minutes. In another bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into the mascarpone mix until fluffy.

In a shallow dish, combine cooled brewed espresso with a splash of Amaretto. Ensure that the espresso is at room temperature.

Dip each ladyfinger into the espresso mixture for about 1-2 seconds. In an 8"x8" dish, layer half of the soaked ladyfingers, half of the mascarpone cream mixture, and half of the cherry mixture. Repeat layers and finish with mascarpone cream.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dust the top with unsweetened cocoa powder before serving. Optionally, add shaved dark chocolate and fresh cherries for garnish.