Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.
Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and cocoa powder together. Set aside.
Prepare the wet ingredients. Combine the buttermilk, oil, egg, vanilla extract, and kirsch together in a large bowl. Stir together well with a whisk or a fork.
Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the chopped cherries and the chocolate chips into the batter and fold gently until evenly dispersed.
Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining chopped cherries. Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Dust with some icing sugar.
Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.