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Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread, caster sugar and dark brown soft sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
Add the eggs and milk and whisk them in well
Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
If using, mix the kirsch into the cherry jam, then fill the holes in the cupcakes with the jam
Whip up the double cream with the icing sugar and vanilla until thick, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon
Decorate the cupcakes with a fresh cherry and the dark chocolate shavings
Serve immediately. Store leftovers in the fridge and eat within 2 days