Preheat the oven to 350 degrees F and line the muffin pan with cupcake liners.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.

In a large bowl, combine butter and sugar and beat until light and fluffy.

Beat in eggs, one at a time.

Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.

Divide batter into cupcake liners.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before taking with the whipped cream.

Strain the cherries from both jars of cherries and reserve the cherry juice.

Set aside 24 cherries for topping on the cupcakes. Remove the stems from the remaining cherries and roughly chop them up.

Add the cherries, syrup and sugar to a saucepan. Heat on medium low heat and cook for 3-4 minutes until the mixture starts to simmer.

Dissolve the cornstarch in cold water and then stir into the saucepan and cook for 1-2 minutes until the sauce has thickened.

Remove from heat and let the mixture cool at room temperature.

Place the whipping cream, powdered sugar and vanilla extract in a chilled mixing bowl.

Beat with a stand up mixer or hand held mixture until stiff peaks start to form in the mixture.

Transfer the mixture to a piping bag fitting with a large piping tip.

Carefully remove the center of the cooled cupcakes with an apple corer or small pairing knife.  Set aside the middle of the cupcakes.

Spoon the cherry compote mixture into the center of each cupcake and top with the cut out tops of the cupcakes.

Pipe the whipping cream on top of each cupcake.

Top with a cherry and the chocolate shavings. Enjoy!