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

In a large mixing bowl, beat the heavy cream on medium speed until you achieve soft peaks, about 3–5 minutes. In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.

Brew a strong espresso or coffee and allow it to cool to room temperature. In a shallow dish, combine the cooled espresso with a splash of Amaretto, stirring well to blend.

Begin the assembly by swiftly dipping each ladyfinger into the espresso-Amaretto mixture, ensuring they are soaked but not soggy. Lay them in a single layer at the bottom of an 8x8" dish. Spread half of the mascarpone cream, then half of the cherry mixture. Repeat, finishing with mascarpone cream on top.

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

When ready to serve, dust the top with cocoa powder and garnish with chocolate shavings or extra cherries. Cut into squares.