Drain and prep cherries:

Let the sour cherries drain in a sieve; set aside about 12 cherries for decoration. Line a 12-cup muffin tin with paper liners. Heat the oven to 350°F (175°C).

Mix batter and assemble:

In a bowl, whisk together flour, baking powder, and cocoa. Add all remaining ingredients except the chocolate shavings and beat with an electric mixer on low speed for 2 minutes until the batter is smooth. Gently fold in the 50 g chocolate shavings. Spoon 1 tablespoon of batter into each liner. Place half of the drained cherries on top, then divide the remaining batter evenly over the cherries, and finally top with the remaining cherries. Set the pan on an oven rack and bake for 25 minutes.

Cool muffins on rack:

Take the muffins out of the pan and let them cool fully on a wire rack.

Make kirsch cream:

In a bowl, combine heavy cream and cream cheese; beat on low speed until smooth. Add sugar, vanilla sugar, and whipped cream stabilizer; beat on high until stiff peaks form. Stir in kirsch to taste. Fill a piping bag fitted with a large star tip with the cream and pipe generous swirls onto the cooled muffins.

Garnish and chill:

Garnish each muffin with a reserved cherry and sprinkle with the remaining chocolate shavings. Chill in the refrigerator until serving.