Line muffin tins with 16 cupcake liners.

Mix together butter and eggs.  Adding eggs 1 at a time.  Do not over mix.

Stir in vanilla.

Sift together flour, cocoa, baking soda, and salt in separate bowl.  

Add half of flour mixture to wet ingredients and lightly blend.  

Add in ½ cup milk and then rest of flour mixture.

Stir in hot water, careful not to over mix. 

Bake for about 15 minutes, checking for toothpick to come out clean. 

Using a chilled bowl and whisk, beat heavy cream until desired peaks form.

Add in vanilla and sifted powdered sugar.

Beat in unflavored gelatin.

Pipe onto cupcakes right away and either consume or refrigerate. 

Heat cherry filling and sugar on the stove. Remove from heat once the sugar is blended.

Once the cupcakes are baked and cooled, use a piping tip to remove the center from cupcakes.  Fill with cherry filling and replace the removed piece of cupcake. 

Make sure that cupcakes are cool or the filling will sink through the cupcakes and will not stay in the center.