In a medium saucepan, combine pitted fresh cherries, sugar, fresh lemon juice, and Amaretto over medium heat. Cook for 5 to 7 minutes until the cherries soften and the mixture becomes syrupy. Remove from heat and let cool for 30 minutes.

In a chilled mixing bowl, beat cold heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. In another bowl, whisk together the mascarpone, powdered sugar, and vanilla extract, then fold the whipped cream into the mascarpone mixture until smooth.

Brew a fresh batch of espresso and let it cool slightly. Combine the cooled espresso with a splash of Amaretto in a shallow dish, stirring well.

Quickly dip each ladyfinger into the espresso mixture for 1-2 seconds, then lay them in a rectangular dish. Spoon half of the mascarpone cream over the ladyfingers, then half of the cherry mixture. Repeat the layers, finishing with the remaining mascarpone cream and cherry mixture.

Cover the tiramisu and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and set.

Before serving, dust the top with cocoa powder and add shaved chocolate or extra cherries for decoration.