• Preheat oven to 350°F/175°C. Line muffin pans with cupcake liners.
• In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl, stir together water, vegetable oil, apple cider vinegar, and vanilla. Pour this into the dry ingredients and stir together until combined.
• Pour the batter into prepared cupcake pans and bake for 20 to 25 minutes until a tester inserted in the center of a cupcake comes out clean. Remove from the oven and set aside to cool.
  
• After the cupcakes have cooled, spoon out a hole in the top of each cupcake and fill with one or two cherries and some of the sauce from the cherry pie filling.
  

For the Silky Chocolate Frosting

• Cream vegan butter with a mixer on medium speed until light and fluffy. Add cocoa powder and salt and cream again. Then add powdered sugar and mix on low until it's incorporated. Then beat on high until it's fluffy.
• Add one tablespoon of plant-based milk at a time, stirring in between until you reach a desired silky consistency.
• Use a Wilton 1M frosting tip to add a decorative flute to the top of each cupcake (or feel free to spread on with a butter knife).