In a medium saucepan, combine fresh cherries, granulated sugar, lemon juice, and Amaretto liqueur. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cherries soften and release their juices.

In a mixing bowl, beat cold heavy cream with an electric mixer until it reaches soft peaks, about 3-4 minutes. In another bowl, blend the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.

Allow a cup of brewed espresso or strong coffee to cool down. Once cooled, stir in a splash of Amaretto liqueur. Pour the mixture into a shallow dish.

Take each ladyfinger and dip it into the espresso mixture for just 1-2 seconds. Begin layering the dipped ladyfingers in a rectangular dish, followed by half of the mascarpone cream mixture and half of the cooled cherry mixture.

Cover your dish tightly with plastic wrap and refrigerate the assembled Cherry Amaretto Tiramisu for at least 4 hours.

Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings and extra cherries.