Cherry Juice
1-Add the fresh or frozen cherries into: Add the fresh or frozen cherries into a small pot then pour in the water.
2-Bring the mixture to a boil: Bring the mixture to a boil. Cook on medium heat for 3-5 minutes. Use a fork to gently mash the cherries, then let them simmer for another 2-3 minutes. Remove from heat.
3-Pour the cooked cherries into a fine-mesh: Pour the cooked cherries into a fine-mesh strainer set over a bowl. Press the cherries with the back of a spoon to extract as much juice as possible. Discard the remaining pulp.
4-Add the lemon juice and sugar to: Add the lemon juice and sugar to the strained cherry juice and stir. Reheat the juice for 2-3 minutes, stirring until the sugar is completely dissolved. Set the juice aside to cool completely.

Cherry Infused Mascarpone Filling
5-Pour the heavy cream into a bowl: Pour the heavy cream into a bowl and whisk until stiff peaks form for about 3-5 minutes. Set aside.
6-In a separate bowl, whisk the mascarpone,: In a separate bowl, whisk the mascarpone, sugar and vanilla extract for one minute until smooth.
7-Gently fold in the whipped cream, adding: Gently fold in the whipped cream, adding it in three separate batches. Mix until just combined.
8-Pour in the cooled cherry juice, adding: Pour in the cooled cherry juice, adding it in three separate batches, and fold gently after each addition. Mix until the filling is uniform in color.

Assembling
9-In a wide bowl, combine the cooled: In a wide bowl, combine the cooled brewed coffee and the cherry amaretto (or other preferred alcohol) and stir.
10-Quickly dip a ladyfinger into the coffee-amaretto: Quickly dip a ladyfinger into the coffee-amaretto mixture for about 10 seconds per ladyfinger. Arrange them in a single, even layer in your dish.
11-Spoon half of the cherry mascarpone filling: Spoon half of the cherry mascarpone filling over the ladyfingers and smooth it out.
12-Then, add another layer of coffee-amaretto soaked: Then, add another layer of coffee-amaretto soaked ladyfingers. Top with the remaining cherry mascarpone filling and smooth the surface evenly.
13-Cover the dish with plastic wrap and: Cover the dish with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight.

Cherry Sauce
14-An hour before serving, add frozen cherries,: An hour before serving, add frozen cherries, sugar and water to a medium pot.
15-Bring the mixture to a boil: Bring the mixture to a boil. Then, reduce the heat and simmer for 3-5 minutes or until the cherries soften. Once done, remove the cherries from the heat and let the mixture cool completely, before blending until smooth.
16-Optional step: Optional step: If the blended cherry sauce is too thin, add cornstarch mixture, bring to a boil and simmer for 2-3 minutes.
17-Then, add cherry amaretto (optional), lemon juice: Then, add cherry amaretto (optional), lemon juice and stir. Let the sauce cool completely.
18-Remove the tiramisu from the refrigerator: Remove the tiramisu from the refrigerator. Pour the cooled cherry sauce evenly over the top and smooth. Garnish the tiramisu with fresh cherries and chocolate flakes.
19-Slice and serve this dazzling cherry tiramisu: Slice and serve this dazzling cherry tiramisu!