In the bowl of your mixer beat the butter on medium speed until nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.

Once you have added all the sugar to the mix add the heavy cream, vanilla and salt. Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Preheat the oven to 350˚ F.

Put paper liners in your cupcake pans or you can use silicone, whichever ones you prefer.

In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.

In another bowl, combine the flour, baking soda, baking powder, and salt.

In the bowl place the butter and sugars.

Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes.

Add in the eggs one at a time. Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.

Mix each addition just until incorporated, being careful not to over mix.

Divide the batter between the prepared liners, filling each about two-thirds of the way full.

Bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans briefly, then transfer to a wire rack to cool completely.

While the cupcakes are cooling make your buttercream frosting.

Bake your chocolate cupcakes, and let them cool. While they are cooling make your chocolate buttercream frosting.

Drain your cherries on a plate that is lined with paper towels.

Melt your chocolate using the Double Boiler Chocolate Method

Line a sheet pan with parchment paper.

Dip your cherries into your chocolate then place it on your sheet pan. Place your cherries in the fridge to set.

Using a paring knife, cut a hole out of the top of the cupcake and remove part of the cupcake cake.

Take a small spoon and place the cherries into the hole.

Pipe your buttercream on top of your cupcakes. I think they look best using the cupcake swirl.

Top each cupcake with a chocolate covered cherry.