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Preheat the oven to 375 degrees. Line muffin tin with tulip cupcake liners.
In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt).
In a large bowl, use a hand mixer to beat the sugar and butter together. Once combined, mix in other wet ingredients (milk, eggs, and almond extract).
Add the dry ingredients into the wet ingredients and mix together with the hand mixer.
Meanwhile, coarsely chop the chocolate and cherries. Before adding into the batter, coat the cherries with flour in a small bowl. Stir in the chopped chocolate and cherries with a spatula.
Once scattered throughout the batter, fill muffin tins and top with extra chocolate chunks and coarse sugar.
Bake for approximately 20 minutes or until a toothpick is clean. Serve with butter.