Preheat the oven to 180°C.
Line your muffin tins with paper cases.
Soften the butter to room temperature.
Use an electric whisk to beat the eggs and sugar until pale and fluffy. Add the kirsch and the cocoa and mix well. Gradually whisk in the butter and then the flour. Finally, incorporate the cherries and mix gently.
Fill the muffin cases with the cupcake mix, transfer to the oven and bake for 15 minutes.
Allow to cool a little before removing from the moulds. Transfer to a wire rack to cool thoroughly before icing.
Use an electric whisk to beat the cream until thickened but not stiff. Add the icing sugar and continue to whisk until stiff.
Place the icing in a piping bag with a nozzle. Pipe on to the cakes, top with a cherry and some dark chocolate shavings.
«Fill the paper cases to 3/4 - this will give the cupcakes enough room to rise without overflowing. These cupcakes can be kept for 2-3 days in an airtight container - just add the icing at the last moment.»