In a saucepan over medium heat, combine 4 cups of pitted and halved cherries, ⅓ cup of water, ½ cup of granulated sugar, and 2 teaspoons of fresh lemon juice. Cook for 12-15 minutes, stirring occasionally, until the mixture thickens and the cherries become soft and syrupy. Remove from heat, stir in 2-4 tablespoons of Amaretto liqueur, and let it cool completely.

In a large bowl, beat 1½ cups of heavy whipping cream until soft peaks form. This will add the light, fluffy texture that you want in your tiramisu. Set aside.

In a separate bowl, whisk together 16 oz of room temperature mascarpone cheese, ¾ cup of granulated sugar, the reserved ⅔ cup of cherry syrup, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture. Use a spatula and fold carefully to maintain the airiness of the whipped cream until the mixture is light and fluffy.

Reserve ½ cup of the cherry syrup for dipping later. Quickly dip each ladyfinger in the cherry syrup and arrange them in a single layer in a 9×13 dish.

Spread half of the creamy mascarpone mixture over the ladyfingers, then spoon half of the remaining cherry mixture on top.

Add a second layer of dipped ladyfingers followed by the remaining mascarpone filling. Finally, finish with the remaining cherries piled on top.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld beautifully.