Begin by washing and pitting fresh cherries, then combine them in a saucepan with granulated sugar, lemon juice, and Amaretto. Cook over medium heat for 5-7 minutes, stirring gently until the mixture becomes syrupy and the cherries soften. Once done, remove from heat and allow the cherry mixture to cool to room temperature.

In a mixing bowl, pour in the cold heavy cream. Using an electric mixer, whip it on medium speed until soft peaks begin to form, about 3-4 minutes. In another bowl, blend the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Carefully fold the whipped cream into the mascarpone mixture with a spatula.

Brew a strong cup of coffee or espresso and allow it to cool. In a shallow dish, mix the cooled espresso with a splash of Amaretto.

Take a ladyfinger and briefly dip it in the espresso mixture, allowing it to soak for just a second. Start layering in your serving dish by placing the soaked ladyfingers at the bottom, followed by half of the mascarpone mixture and half of the cooled cherry mixture. Repeat the layers, finishing with the remaining mascarpone mixture.

Cover your assembled Cherry Amaretto Tiramisu with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, preferably overnight.

Once chilled, remove the Cherry Amaretto Tiramisu from the refrigerator and dust the top with unsweetened cocoa powder. Add shaved dark chocolate and fresh cherries as garnish.