Preheat the oven to 180'C.
Put the nuts and the oats on a baking tray and cook in the oven for 10 minutes to lightly toast. After 10 minutes, remove from the oven and allow to cool.
Place cupcake cases into silicone or tin moulds.
Whisk together the spreadable and sugar until light and creamy. Add one egg at a time and combine well. Sift the flour and the baking powder into the mixture and gently fold together. Add the nuts, the oats, kirsch and mix gently. Spoon the mixture into the cupcake cases and transfer to the oven and bake for 12 to 14 minutes.
Remove from the oven and leave to cool before icing and filling.
Remove the stone from the cherries and cut them in half.
Place the sugar into a saucepan and cook on a low heat until it turns into a dark caramel. At this stage, remove the pan from the heat and add the cherries. Mix the cherries and the caramel together.
Finally add the white wine and cinnamon stick and return the pan back onto the heat. Continuously stir the mixture for one minute on a medium heat until the cherries have softened.
Remove the mixture and allow it to cool.
Remove a small section of the cake using a small knife. Fill the hole with the cherry filling.
Sieve the icing sugar.
Whisk the icing sugar, the cream cheese and the spreadable together until it is a smooth mixture.
Place the icing into a piping bag with a round piping nozzle.
Pipe the icing on top of the cupcakes, starting from the outside of the cake working your way into the centre.
Remove the stone from the cherries but leave the green stem attached.
Juice the orange.
Place the orange juice and the caster sugar into a pan.
Bring the sugar and the orange juice to the boil and reduce until it becomes a sticky syrup.
Dip the cherries into the syrup and garnish each cupcake with 3 cherries.
«Save some toasted oats and nuts from the cake mixture and sprinkle them on top of the cake for extra garnish. »