In a medium saucepan, combine fresh cherries, sugar, lemon juice, and Amaretto. Over medium heat, simmer this mixture for 5–7 minutes until it thickens into a syrupy consistency. Remove from heat and allow to cool completely.

In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, about 3–4 minutes. In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture.

Prepare your espresso by either brewing fresh coffee or mixing instant coffee with hot water. In a shallow dish, stir in the remaining Amaretto into the cooled espresso.

Quickly dip each ladyfinger into the espresso mixture, allowing them to absorb the coffee flavor but avoiding excess soaking. Arrange a layer of these dipped ladyfingers in an 8x8" dish. Spread half of the mascarpone cream over the ladyfingers, followed by half of the cherry mixture. Repeat with another layer.

Cover the assembled Cherry Amaretto Tiramisu with plastic wrap or a lid, and refrigerate for at least 4 hours, though overnight chilling is ideal.

Before serving, dust the top of your chilled tiramisu with cocoa powder and add shaved chocolate for an elegant presentation.