Preheat the oven to 350˚ F.
Put paper liners in your cupcake pans or you can use silicone, which ever 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.
Once they are cool you can get started with the fun and decorating.
Using a small heart cookie cutter or a paring knife, cut a heart out of the top of the cupcake and remove the extra cake.
Take a small spoon and place the cherries into the heart hole.
If you would like you can sprinkle the tops with powder sugar or just leave them without.