In a medium pot, combine pitted cherries and enough water to cover them. Bring to a boil, mash, and simmer for 15 minutes. Strain juice and mix in lemon juice and sugar. Cool completely.

In a mixing bowl, whip heavy cream until stiff peaks form. Fold in mascarpone, sugar, and vanilla until smooth.

In a shallow bowl, combine brewed coffee and cherry amaretto. Allow to cool slightly.

Dip ladyfingers in the coffee mixture for about 10 seconds and layer half in a rectangular dish.

Spread half of the mascarpone mixture over soaked ladyfingers.

Repeat with remaining ladyfingers and mascarpone filling. Smooth layers.

Cover with plastic wrap and chill for at least 6 hours or overnight.

Optional: Simmer additional cherries with sugar and water for 10 minutes to prepare cherry sauce.

Before serving, drizzle cherry sauce over chilled tiramisu and garnish with cherries and chocolate flakes.