Cupcakes:

1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
2. In saucepan filled with about 1 cup of water, heat over the stove until just barely simmering. Cover with heat proof bowl like a make shift double boiler.
3. Place butter, dark chocolate and cocoa powder into bowl and stir until the butter and the chocolate just melt and become smooth. Remove bowl from double boiler and set aside to cool.
4. In a small bowl, whisk together flour, baking soda and baking powder.
5. In another medium bowl, whisk together egg, sugar, vanilla, and salt until light yellow. Whisk in the cooled chocolate until incorporated.
6. Begin to whisk in the flour, alternating with additions of sour cream. Whisk until all ingredients are whisked together.
7. Spoon batter into cupcake liners and bake for 18-19 minutes, or until a toothpick comes out clean.
8. Cool cupcakes in tin on a wire rack for 15 minutes. Remove from tin and allow to finish cooling.

For Filling:

1. When cupcakes have cooled completely, hollow out middle of cupcake and spoon in a small amount of cherry pie filling.
2. Place removed cupcake piece back on top of the cupcake.
3. Repeat with remaining cupcakes.

Topping:

1. Drizzle all filled cupcakes with cherry kirsch or other brandy of choice.
2. In a stand mixer with a whip attachment, beat whipping cream on medium speed until stiff peaks form. In last 15 seconds of whipping, slowly pour in fine bakers sugar to sweeten.
3. Spoon whipped cream into a piping bag, or a plastic bag with the corner removed and pipe onto cupcakes.
4. Top with chocolate shavings and a maraschino cherry.
5. Promptly devour.