Prepare the Cherry Filling

• Place the cherries, granulated sugar, lemon juice, and vanilla extract in a small saucepan.
• Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices.
• Mix the cornstarch with the water in a small bowl until smooth.
• Pour the cornstarch mixture into the cherries and stir continuously until the sauce thickens.
• Remove from the heat and allow the cherry filling to cool completely.

Make the Mascarpone Cream

• In a large mixing bowl, beat the mascarpone cheese with the powdered sugar, vanilla extract, and almond extract until smooth.
• In a separate bowl, whip the cold heavy cream until medium-stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
• Avoid overmixing to maintain a smooth, airy texture.

Prepare the Ladyfingers

• Combine the cherry juice and almond extract in a shallow bowl.
• Quickly dip each ladyfinger into the mixture, turning briefly to coat both sides.
• Avoid soaking them for too long because they can become soggy.

Assemble the Tiramisu

• Arrange a layer of dipped ladyfingers across the bottom of an 8 × 8-inch or similarly sized baking dish.
• Spread half of the mascarpone cream evenly over the biscuits.
• Spoon half of the cooled cherry filling over the cream.
• Add another layer of dipped ladyfingers.
• Spread the remaining mascarpone cream on top.
• Finish with the remaining cherry filling, distributing it evenly.

Chill Until Set

• Cover the dish tightly with plastic wrap.
• Refrigerate for at least 6 hours, preferably overnight, to allow the layers to set and the flavors to blend.

Decorate and Serve

• Before serving, add fresh cherries and chocolate shavings.
• Sprinkle with powdered sugar and sliced almonds if desired.
• Slice or spoon into individual dessert portions and serve chilled.