1. In a small saucepan, combine the cherries and granulated sugar over medium heat. Cook for about 5 minutes, or until the cherries release their juices and soften. Set aside to cool.
2. In a shallow dish, mix the cooled espresso with the amaretto liqueur. Dip each ladyfinger into the mixture for a few seconds, ensuring they are soaked but not soggy.
3. In a large mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone until well combined.
4. In a serving dish, start with a layer of the coffee-soaked ladyfingers, followed by a layer of the mascarpone mixture, and then a layer of cherries. Repeat the layers, ending with a layer of mascarpone.
5. Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together beautifully.
6. Before serving, dust the top with unsweetened cocoa powder for a classic finish.

Remember, patience is key with tiramisu. Letting it rest allows the flavors to deepen and develop, creating a more harmonious dessert.