Preheat the oven to 350°F (180°C), then line a 12-cup muffin tin with paper liners.
Mix the cherries with the reserved syrup until smooth. Set aside.
In a double boiler, melt the chocolate. Set aside.
In a bowl, mix the flour, baking powder, and cocoa powder. Set aside.

In the mixer bowl, cream the butter with the sugar until light and fluffy.
Add the egg and Kirsch, and mix well.
Add the dry ingredients, melted chocolate, and cherry puree, and mix well.

Fill the prepared liners with the mixture, then bake for 30 minutes.
Remove from the oven and let cool completely on a rack.

Whip the cream, Kirsch, and powdered sugar into a firm whipped cream.
Fill a piping bag with the whipped cream and top the cupcakes.
Decorate with chocolate shavings and a candied cherry in the center.