In a medium pot over medium heat, combine 2 cups of pitted cherries and ¼ cup of water. Bring the mixture to a boil, mashing the cherries with a fork to release their juices. After about 10 minutes, strain the mixture through a fine sieve and stir in 1 tablespoon of lemon juice and ¼ cup of sugar. Let it cool completely.

In a large mixing bowl, whip 1 cup of heavy cream until stiff peaks form. In another bowl, mix 1 cup of mascarpone cheese, ¼ cup of sugar, and 1 teaspoon of vanilla extract until creamy. Gently fold the whipped cream into the mascarpone mixture, then incorporate the cooled cherry juice until fully blended.

Prepare 1 cup of brewed coffee mixed with ¼ cup of cherry amaretto in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, layer them in the bottom of a 9x9-inch dish.

Spread half of the cherry mascarpone filling evenly over the ladyfingers. Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone filling to create a smooth topping.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

In a small saucepan, combine 1 cup of frozen cherries, ¼ cup of sugar, and ½ cup of water. Cook over medium heat for about 10 minutes. Puree the mixture until smooth, return to the pan, and simmer for another 5 minutes until thickened. Let cool.

To serve, pour the cooled cherry sauce over the Cherry Tiramisu. Garnish with fresh cherries and optional chocolate flakes. Slice into squares and enjoy.