In a medium saucepan, combine pitted cherries, sugar, lemon juice, and Amaretto. Over medium heat, bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally until the cherries soften and the mixture becomes syrupy. Remove from heat and let it cool completely.

In a large mixing bowl, beat cold heavy cream with an electric mixer until soft peaks form. 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 in stages.

Brew a strong cup of espresso or coffee and let it cool. Combine the espresso with the remaining Amaretto in a shallow dish.

Dip ladyfingers briefly into the espresso mixture and layer them in a rectangular dish, then spread a layer of mascarpone cream over them. Spoon some of the cherry mixture on top and repeat the layers until all ingredients are used, finishing with the mascarpone cream.

Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours or overnight for best results.

Before serving, dust the top with cocoa powder and sprinkle with chocolate shavings.