1. Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.

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

3. In a large bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth.

4. Add the dry ingredients to the wet ingredients and stir just until combined.

5. Pour in the hot coffee or hot water and mix until the batter is smooth and thin.

6. Divide the batter evenly among the cupcake liners, filling each about two thirds full.

7. Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick comes out mostly clean.

8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. Cut a small center out of each cupcake and spoon in a little cherry pie filling.

10. Beat the heavy whipping cream with powdered sugar until medium peaks form.

11. Pipe or spoon the whipped cream onto each cupcake.

12. Finish with chocolate shavings and a maraschino cherry on top, then chill until ready to serve.