In a saucepan over medium heat, combine your fresh or frozen cherries with granulated sugar and half of the amaretto liqueur. Allow the mixture to simmer for 5–7 minutes or until the cherries soften and release their juices. Once cooked, remove from heat and let it cool before adding the remaining amaretto and the cherry juice for enhanced flavor.

In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form, using a hand mixer for about 3-4 minutes. In a separate bowl, mix the mascarpone cheese with vanilla extract until smooth, then gently fold in the whipped cream.

Take one ladyfinger at a time and quickly dip it into the cherry-amaretto mixture, ensuring it absorbs just enough for flavor without becoming soggy. Lay the soaked ladyfingers in a single layer at the bottom of a 9x9-inch dish.

Start layering the dessert by spreading half of the creamy mascarpone mixture over the soaked ladyfingers, smoothing it out evenly. Next, spoon half of the cherry mixture over the cream layer. Repeat this process once more, finishing with the remaining mascarpone cream on top.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, although overnight is ideal.

Just before serving, dust the top of your Cherry Amaretto Tiramisu with cocoa powder or sprinkle with dark chocolate shavings for an elegant finishing touch. Cut into squares and serve chilled.