Prepare the Cherry Mixture: Combine cherries, sugar, lemon juice, and Amaretto in a saucepan over medium heat. Cook for 5-7 minutes until soft, then cool to room temperature.

Whip the Mascarpone Cream: Beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth, then fold in whipped cream.

Mix the Espresso Layer: Combine cooled espresso with a splash of Amaretto in a shallow dish.

Assemble the Tiramisu: Dip ladyfingers in espresso mixture, then layer them in a dish. Add half of the mascarpone cream and cherry mixture, then repeat.

Chill: Cover Tiramisu and refrigerate for at least 4 hours, preferably overnight.

Garnish & Serve: Dust with cocoa powder, add shaved chocolate and fresh cherries before serving.