In a medium saucepan, combine fresh cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes, stirring occasionally until the cherries soften and the mixture becomes syrupy. Allow the cherry mixture to cool completely.

Chill your mixing bowl and beaters for about 15 minutes. Pour the cold heavy cream into the bowl and whip until soft peaks form, around 3–4 minutes. In a separate bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.

Brew a strong cup of espresso or coffee and allow it to cool slightly. Stir in the remaining Amaretto. Pour this mixture into a shallow dish.

Quickly dip ladyfingers in the espresso layer, then arrange a layer of dipped ladyfingers in your serving dish. Top with half of the mascarpone cream mixture followed by half of the cooled cherry mixture. Repeat the layering process.

Cover the assembled Cherry Amaretto Tiramisu and place it in the refrigerator to chill for at least 4 hours, preferably overnight.

Dust the top of the tiramisu with unsweetened cocoa powder. Add shaved dark chocolate and a sprinkle of fresh cherries as garnish. Slice into portions and serve.