Preheat oven to 180°C degrees. Line a twelve-cupcake tin with paper liners, set aside.
Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, coconut essence and vanilla essence.
Pour the dry ingredients into the wet and mix until smooth. Fold in the shredded coconut.
Evenly fill each muffin tin and bake for 20-22 minutes; the cupcakes should be slightly browned around the edges.
Remove them from the muffin tin and place on a cooling rack. Allow to fully cool before filling and topping.
Sour Cherry Ripe Filling:
In a saucepan over medium heat, combine thawed cherries and their juice, and sugar. Stir till mixture starts to simmer. Whisk together arrowroot and water in a small bowl, steadily pour into the cherries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from heat and allow to fully cool.
Dark Chocolate Topping :
Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside and cool to room temperature.
Cherry Ripe Cupcakes :
Make all the components separately, allowing the cupcakes and filling to cool completely and the chocolate topping to cool to room temperature.
With a small spoon or knife gently dig out a cone from the top of each cupcake, leaving a hallowed out centre. These cupcakes are delicate so be careful. The cone will crumble so you can either throw it away or eat it. Fill each cupcake with as many cherries as you can, at least 1, from the Sour Cherry Ripe Filling. There is no need to put a cupcake top back on as the chocolate ganache topping will act as the lid .Spoon a large dollop of chocolate topping on top and use the back of the spoon to spread the topping over the cupcake. Gently press a fresh cherry on top into the topping to hold when the chocolate sets.