• Preheat the oven to 350°F (175°C). In a medium bowl, combine the chopped chocolate and cocoa powder, then pour hot water over the mixture and whisk until smooth.
• Transfer the bowl to the refrigerator and cool for approximately 20 minutes, stirring once halfway through (or you can place it in the freezer for 10 minutes, stirring once).
• Meanwhile, in a mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. In a separate bowl, combine the canola oil, eggs, vanilla, and vinegar.
• Pour the cooled chocolate mixture into the oil mixture and stir until well combined. Gradually add the flour mixture, whisking until smooth.
• Divide the batter evenly among 12 paper-lined muffin cups, filling each about 1/4 cup full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool for several minutes in the pan before transferring them to a wire rack to cool completely.

For the ganache:

• Place chocolate chips in a bowl. Heat the cream until it is almost boiling, then pour it over the chocolate chips (this can be done in the microwave or on the stovetop). Stir until creamy and smooth.
• Let the ganache cool in the refrigerator or at room temperature until it thickens but remains pipeable.

For the frosting:

• While the ganache cools, whip the butter and salt in the bowl of an electric stand mixer until pale and fluffy.
• Stir in the maraschino cherry juice, vanilla, and desired amount of red food coloring (if using). Mix in 1 cup of powdered sugar.
• Gradually add the remaining powdered sugar, whipping until pale and fluffy. Gently fold in the chopped maraschino cherries using a rubber or silicone spatula.

To assemble the cupcakes:

• Top each cupcake with two maraschino cherries (without stems) and dollop the desired amount of frosting over the cherries. Use a small amount, as this frosting is quite sweet.
• Transfer the chocolate ganache to a small resealable bag, cut a tip from one corner, and seal the bag.
• Drizzle the ganache over the cupcakes, adding one cherry to each cupcake.
• Let the assembled cupcakes sit for about 1 hour before enjoying.