For the compote, combine all ingredients except for the rum in a small saucepan. Heat on medium heat until it comes to a simmer and let simmer for about 5 minutes or until cherries soften.

Transfer to a non-metal container to cool and add rum (optional) while it is still hot. Let cool to room temperature and chill to cool completely.

Preheat oven to 180°C (355°F). Put liners into a 12 hole regular sized muffin tin.

Add instant coffee into the hot water and mix until dissolved. Set aside.

In a large bowl, whisk together egg, sugars, salt, and vanilla until it lightens in colour.

Add buttermilk, oil, dissolved coffee and whisk to combine.

Sift flour, cocoa powder, baking powder, and baking soda right into the bowl. Fold until just combined.

Scoop batter into the lined muffin tin ¾ of the way full. Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean.

Let the cupcakes cool completely inside the muffin tin.

The day of assembly, combine cream, sugar, salt, and vanilla extract in a large bowl or stand mixer. Whisk until stiff peaks form. Use immediately.

Cut the middles out of cooled cupcakes with an apple corer or a small knife. Set the middles aside.

Fill the cupcakes with cooled cherry compote and place the cut out pieces back on top.

Pipe a tower of whipping cream onto each cupcake and drizzle extra cherry compote juice, chocolate shavings, and a fresh cherry. Enjoy!