For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
For the cherry filling: Put all the ingredients in a saucepan
over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade
For the cream cheese filling: In a small bowl, whip the cream cheese
with a hand mixer
until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
To assemble: Fill the cupcake liners two-thirds of the way with the batter
. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry
filling on top. Bake until the cake
bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
Whip the non-dairy whipping cream
in a heavy-duty mixing bowl with a whisk
attachment until stiff peaks form. Place the whipped cream
in a pastry bag
and, when the cupcakes are completely cooled, pipe a generous amount of frosting
on top. Garnish with chocolate
shavings and maraschino cherries.