Preheat oven to 350 degrees. Place muffin cups on a baking sheet or grease a muffin tin. Melt the dark chocolate and butter over a hot water bath. Drain the sour cherries well.

Let the chocolate-butter mixture cool briefly, then mix with the sugar and vanilla. Gradually mix in the eggs. Stir together the salt, flour, and baking powder and add to the batter. Reserve a few cherries for decorating the cupcakes. Fold the rest into the batter. Then fill the muffin cups evenly with batter. Bake for about 30 minutes. Let cool completely.

Beat the whipping cream with powdered sugar until stiff peaks form. Pipe the cream into a piping bag and decorate the cupcakes with it. Finally, garnish with chocolate sprinkles and the remaining cherries.