1. Preheat your oven to 350F and prep your cupcake tins with desired liners.
2. Turn your mixer to low and cream together the coconut oil, sugar, eggs and vanilla.
3. In a separate bowl combine the flour, baking powder, cocoa powder and salt.
4. Turn your mixer to low and slowly add your dry ingredients and cashew milk, alternating between the two until everything is combined.
5. Place a spoonful of batter into the cupcake liners, sprinkle some chopped tart cherries into the center and top with another spoonful or batter.
6. Bake cupcakes for 20-25 minutes until starting to firm up and when a toothpick is inserted into the center it comes out mostly clean (it will be super moist because of the cherries) Allow cupcakes to cool to room temperature.

Toppings

1. Open the can of coconut milk. The coconut cream  and water should be separated, pour out the coconut water and keep the coconut cream.
2. In your mixer with the whisk attachment, combine the coconut cream, powdered sugar, and maraschino cherry liquid. Whip until combines and creamy.
3. Take the Semi-sweet chocolate square from the freezer and quickly run your knife along the edge, breaking off small bits.
4. Once cupcakes are cooled, place your frosting into a piping bag (or plastic bag with a corner cut) and pipe onto you cupcakes (Frosting will MELT if cupcakes are not cooled). sprinkle bits of chocolate  over them and top each cupcake with a cherry.