Make the cupcakes:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs and sugar until light. Add oil, buttermilk, vanilla, and mix. Gradually add dry ingredients, then stir in hot water or coffee until just combined. Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.

Prepare the cherry filling:
In a saucepan over medium heat, combine cherries and sugar. Stir cornstarch and water in a small bowl, then add to cherries. Cook until thickened, about 3–5 minutes. Stir in almond extract. Let cool.

Core and fill cupcakes:
Using a knife or cupcake corer, remove a small portion from the center of each cupcake. Fill with cooled cherry filling.

Make whipped cream:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Assemble:
Pipe whipped cream onto each cupcake. Drizzle with chocolate ganache or syrup. Top with a cherry and chocolate shavings