For the Cherry Filling:

Place frozen cherries with sugar, lemon juice and vanilla extract in a medium sauce pan and cook over medium heat for about 10 - 15 minutes until the liquid starts to thicken. Take off the heat and let cool. Measure 4 tablespoons of the cherry syrup and put aside. You will need 2 tablespoons each for the cupcakes and the buttercream.

For the Cupcakes:

Preheat oven to 350F (180C)

In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In another bowl, mix 2 tablespoons of the cherry syrup with the soy milk and apple cider vinegar. Milk will start to curdle. Add the sugar, oil and almond extract and mix well with a whisk. Add the flour to the wet ingredients and mix well with a wooden spoon.

Divide batter evenly into 8 (extra large) or 10 (large) muffin liners (up to 3/4 full). Bake for 18 - 22 minutes, until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and let cool completely.

For the Cherry Buttercream

With a hand mixer, beat the butter until smooth and creamy. Beat in the rest of the cherry syrup. With the mixer on low speed, gradually beat in the icing sugar until light and fluffy.

To Assemble:

Insert a small knife into a cooled cupcake, to cut out a circular cone of cake. Fill the hole with a spoon of cherry filling, before frosting the cupcake with the cherry buttercream.