In a medium saucepan over medium heat, combine the cherries, granulated sugar, and half of the amaretto. Cook for 5-7 minutes until softened and syrupy. Once cooked, remove from heat and stir in remaining amaretto and cherry juice.

In a large mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form, about 3-4 minutes. In a separate bowl, mix mascarpone cheese with vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture.

Prepare a 9x9-inch dish for assembly. Briefly dip each ladyfinger into the cherry-amaretto mixture. Arrange half of the dipped ladyfingers in the bottom of the dish, followed by half of the mascarpone cream and half of the cherry mixture. Repeat layering.

Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours. Overnight chilling is recommended for best flavor.

Before serving, dust the top with cocoa powder or grated dark chocolate. Cut portions with a sharp knife to reveal the layers. Garnish with mint leaves or additional cherries if desired.