Preheat oven to 350F.
Whisk the dry ingredient ( flour, cocoa powder, baking powder, salt). Then set aside.
In a large bowl, slightly melt unsalted butter and cream until fluffy. You do not want it fully melted only starting to melt. Add in sugar, eggs, vanilla and beat until smooth and all is incorporated.
Alternate adding milk and dry ingredients into the wet ingredients until fully combined.
Scoop into baking cups and bake for approximately 15 or toothpick comes out clean. Allow time to cool before adding ganache or buttercream.
In a medium saucepan, combine 1 cup of cherries(pitted and cut in quarters) to a 1/2 cup of sugar and 1/4 cup water. Allow it to simmer for 10 minutes.
Pour into blender and pulse or use a sieve and drain. Allow it to cool for a few minutes.
In a small/medium boil, heat heavy whipping cream until it starts to boil.
Add in chocolate chips until smooth and then add in cherry preserves.
In a large bowl mix unsalted butter till fluffy. This butter should be softened or close to room temperature. Slowly add in powdered sugar one cup at a time.
Once you have added two cups, add in the cherry preserves and almond extract. Mix until thoroughly combined. Slowly add in the last cup of powdered sugar and salt.
If you find the frosting is too thick, add in a little milk. You may not need all of it or you may need more depending on your desired consistency. You'll want it to be on the thicker side to pipe the beautiful swirls.