In a medium saucepan, combine 1 cup of pitted fresh red cherries with 1/2 cup of water and bring to a simmer. Cook for about 2 minutes until cherries soften, then strain and return juice to the pan. Add 1/2 cup of granulated sugar and lemon juice, bring to a boil, and allow to cool once sugar dissolves.

In a large mixing bowl, whip 1 cup of heavy cream until stiff peaks form. In another bowl, combine 1 cup of mascarpone cheese, 1/2 cup sugar, 1/4 cup cooled cherry syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Gently fold whipped cream into mascarpone mixture.

Stir in 1/4 cup Amaretto to the remaining cherry syrup. Dip each ladyfinger quickly in the syrup to coat. Layer half of the dipped ladyfingers in a 9x9-inch dish, then spread half of the mascarpone mixture over them.

Repeat with remaining ladyfingers and mascarpone mixture. Optionally, decorate the top with a piping bag or ziplock.

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

Slice the chilled tiramisu and garnish with fresh cherries before serving.