In a medium saucepan over medium heat, combine the cherries and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, stirring frequently, until the compote thickens. Stir in the kirsch and a pinch of salt. Transfer the mixture to a sealed container and refrigerate until completely cooled.

Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.

In another large bowl, combine the egg, sugar, sour cream, vegetable oil, and vanilla. Whisk until the mixture is smooth and well blended.

In a small bowl or a 2-cup liquid measuring cup, mix the hot coffee and cocoa powder until smooth. Let it sit for 2 minutes, then add this cocoa mixture to the wet ingredients (egg, sour cream, etc.) and stir until fully incorporated.

Gradually add the wet ingredients to the bowl with the dry ingredients and mix until the batter is smooth.

Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before filling and frosting.

Once cooled, use a cupcake corer or a paring knife to cut out a 1-inch deep section from the top of each cupcake. Fill each cavity with 1 tablespoon of the cooled cherry filling.

In a small dish, combine the gelatin and water. Microwave for about 30 seconds, or until the gelatin has completely melted. Set aside to cool slightly.

In a large bowl or the bowl of a stand mixer, add the chilled heavy cream, confectioners’ sugar, and vanilla. Beat on medium speed until medium peaks form.

Gradually drizzle in the gelatin mixture while continuing to beat. Increase the speed and beat until stiff peaks form.

Transfer the whipped cream to a piping bag and pipe it onto the filled cupcakes as desired.