Spread half of the mascarpone mixture over the ladyfingers. Top with half of the halved cherries.
Repeat the layers with the remaining ingredients, ending with a layer of mascarpone mixture on top.
Cover and refrigerate for at least 4 hours or overnight to set.
Make the Cherry Sauce:
In a saucepan, combine the cherries, sugar, lemon juice, and water over medium heat.
Cook until the cherries are soft and the sugar has dissolved, about 5-7 minutes.
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
Stir the cornstarch slurry into the cherry mixture and cook until thickened, about 2-3 minutes.
Remove from heat and let cool before serving.
Assemble and Serve:
Before serving, garnish the chilled tiramisu with shaved chocolate and drizzle with the cherry sauce.
Slice and serve chilled.
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