In a medium saucepan, combine fresh red cherries with enough water to cover them completely. Simmer over medium heat for about 15 minutes, gently mashing the cherries to release their juices. Strain the mixture through a fine mesh sieve, collecting the juice in a bowl. Return the juice to the saucepan, adding granulated sugar and lemon juice to taste. Bring to a boil, then remove from heat and let cool.

While the cherry syrup cools, whip heavy cream in a large bowl until it reaches stiff peaks, which should take about 3-5 minutes. In a separate mixing bowl, blend room temperature mascarpone cheese with granulated sugar, the cooled cherry syrup, vanilla extract, and almond extract until smooth and creamy. Gently fold in the whipped cream, using a spatula to maintain the airy texture.

Grab your 9-inch dish and prepare to layer! Quickly dip each ladyfinger into the chilled cherry syrup for about 1-2 seconds per side. Arrange a layer of soaked ladyfingers at the bottom of the dish. Spread half of the mascarpone filling over the ladyfingers, smoothing it to the edges, then repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture on top.

Once assembled, cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, though overnight is recommended. Before serving, dust the top lightly with cocoa powder or extra cherry syrup for an elegant finish.