Preheat oven to 340 degrees and line one 12 ct cupcake pan with cupcake liners.
In a large mixing bowl or a bowl of a standing mixer, sift the flour, cocoa powder, baking powder, baking soda, and sugar and mix on low to fully incorporate.
In a separate bowl, mix together the heavy cream, oil, egg, egg yolk, and vanilla extract.
Pour the liquid mixture over the dry mixture and mix on medium until incorporated.
Drizzle in the hot coffee, increase speed to high and continue mixing for about 15 seconds until the mixture is smooth.
Divide the batter between the cupcake liners, filling 2/3 full each liner and bake for 18-22 minutes or until a toothpick comes out dry from the center of the cupcakes or the temperature reads 200F when using a thermometer.
Remove the cupcakes from the oven and allow them to cool before filling and frosting.
For the cherry filling:
In a small bowl, mix together the sugar and cornstarch.
Place the cherries, lemon juice, and sugar mixture in a medium-sized pan on the stove medium heat.
Allow the cherries to cook for 15 minutes, stirring a few times.
Remove from heat and place in a glass container until ready to use.
For the whipping cream:
In a large bowl or a bowl of a standing mixer, fitted with the whisk attachment pour the heavy cream then sprinkle over the milk powder. Add the powder sugar.
Whisk on medium speed gradually increasing to high speed until the cream has reached a stiff peak. Do not over-beat the heavy cream it will deflate.
Fill a large piping bag with the cream and decorate the cupcakes.
For decorating the cupcakes:
Use a sharp knife or an apple corer to cut the center and create a small dent. Remove the scraps.
Fill each cupcake with cherry filling (about 1 tsp.)
Pipe with heavy cream, drizzle with some cheery water, and chocolate shavings.