1. Make the Cherry Filling : In a saucepan over medium heat, combine cherries, sugar, and cornstarch mixed with water. Stir frequently and cook for about 15 minutes until thickened. Remove from heat, stir in vanilla and Kirsch, then let it cool completely before using.

2. Bake the Chocolate Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a separate bowl, beat sugar, oil, eggs, and vanilla until smooth. Alternately mix in the dry ingredients and buttermilk, stirring gently. Lastly, mix in hot coffee. Fill cupcake liners halfway full and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

3. Make the Stabilized Whipped Cream: If using gelatin, mix with water and microwave for 5-10 seconds until dissolved. Let it cool slightly. In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Slowly add the cooled gelatin and beat until stiff peaks form.

4. Assemble the Cupcakes: Use a small knife or cupcake corer to cut out a small hole in each cupcake center. Fill each hole with 1-2 teaspoons of cherry filling, then place the removed cupcake piece back on top.

5. Frost and Garnish: Pipe or spread whipped cream frosting over each cupcake. Sprinkle with chocolate shavings, and finish with a whole cherry on top.

6. Serve and Enjoy: These cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to 3 days.