• Preheat oven to 350 and line 8 muffin cups with paper liners
• Mix the wet ingredients together in a medium bowl and set aside
• Combine dry ingredients in a small bowl and add to the wet ingredients
• Stir until combined
• Pour batter evenly into the cupcake liners to approximately 2/3 full
• Bake 16 minutes or until a knife or toothpick inserted in the middle comes out clean
• Transfer to a wire rack and allow to cool

Filling

• Place the cherries in a saucepan and smash.
• Add honey and lemon juice and stir until combined
• Simmer 15 minutes, stirring occasionally
• Allow to cool before filling the cupcakes

To assemble

• Use a paring knife and cut out a section of the cupcakes about 1" deep. Set the cut out portions aside
• Fill cupcakes with the filling
• Beat the coconut cream, cacao powder, 1/8 teaspoon vanilla and monk fruit into whipped cream (I pierce the bottom of the can of coconut cream to allow the water to drain, and scoop out the solidified cream from the top)
• Spoon generously on cupcakes