1. Preparing the Chocolate Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Whisk dry ingredients. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs and vanilla. Beat in eggs one at a time, followed by vanilla extract.
5. Alternate wet and dry ingredients. Gradually add the flour mixture and buttermilk, mixing just until combined.
6. Add hot water or coffee. Stir in hot liquid to enhance the chocolate flavor.
7. Bake. Divide batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before filling and frosting.

2. Making the Cherry Filling

1. Cook cherries. In a saucepan over medium heat, combine cherries, sugar, and Kirsch (or cherry juice).
2. Thicken. Stir in cornstarch slurry and cook until the mixture thickens, about 5 minutes.
3. Cool completely before using.

3. Preparing the Whipped Cream

1. Chill bowl and beaters. For best results, place your mixing bowl and beaters in the fridge for 15 minutes before whipping.
2. Whip cream. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

4. Assembling the Cupcakes

1. Core the cupcakes. Use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with cherry compote. Spoon 1-2 teaspoons of cherry filling into each cupcake.
3. Frost with whipped cream. Pipe or spread whipped cream onto each cupcake.
4. Garnish. Sprinkle with chocolate shavings and top with a whole cherry.