In a medium saucepan, combine pitted fresh cherries, granulated sugar, lemon juice, and Amaretto. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the cherries soften and the mixture turns syrupy. Remove from heat and cool completely.

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

Prepare espresso, stirring in a splash of Amaretto for flavor. Pour into a shallow dish suitable for dipping ladyfingers. Allow to cool for a few minutes.

Dip each ladyfinger swiftly into the espresso-Amaretto mixture and arrange in a flat layer at the bottom of an 8x8-inch dish. Spoon over half of the mascarpone cream, followed by half of the cherry mixture, repeating layers until all ingredients are used, finishing with cream on top.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Dust the chilled tiramisu generously with cocoa powder. Optionally, add chocolate shavings and fresh cherries. Slice, serve, and enjoy!