Pick out 12 cherries that look the best, reserve for decoration.

Place cherries in a medium saucepan and add sugar. Cook over medium heat, partially covered, for about 8-12 minutes, stirring frequently, until the mixture is slightly thickened, and cherries are soft.

Remove from heat and stir in vanilla and almond extracts and kirsch, if using. Transfer to a bowl and cool until room temperature before filling cupcakes.

Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).

Whisk together sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl. Set aside.

Whisk oil, eggs, buttermilk, and vanilla in a large measuring cup or bowl.

Pour wet ingredients into dry ingredients and whisk until smooth. Whisk in hot water. Batter will be thin.

Divide into cupcake pans lined with cupcake liners (about ¼ cup per cupcake). Bake approximately 12-18 minutes, or until a toothpick comes out clean from the center. Cool completely before frosting.

Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).

While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.

Cut out a bit of the center of each cupcake. Fill with filling. Replace part of the cupcake.

Frost with whipped cream frosting.

Top with a reserved cherry, some juices from the compote, and some chocolate shavings.