Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, mix the wet ingredients: egg, vegetable oil, buttermilk, and instant coffee dissolved in hot water.

Combine the wet and dry ingredients, mixing until just combined. Don't overmix.

Fill each cupcake liner about 2/3 full with batter.

Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely on a wire rack before filling and frosting.

In a saucepan, combine chopped maraschino cherries, syrup from the jar, and sugar.

Cook over medium heat, stirring occasionally, until the mixture starts to simmer.

Mix cornstarch with a little water to create a slurry, then add to the cherry mixture.

Cook for another 2-3 minutes until the compote thickens.

Remove from heat and let cool completely before using.

In a chilled bowl, whip heavy cream, sugar, and vanilla extract until stiff peaks form.

Be careful not to overbeat, as this can lead to a grainy texture.

Once the cupcakes are cooled, use a small knife or cupcake corer to remove the centers.

Fill each cavity with the cooled cherry compote.

Pipe or spread whipped cream on top of each cupcake.

Garnish with whole maraschino cherry and chocolate shavings if desired.