Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place the paper cases into a muffin tin.
Melt the butter in a saucepan over a gentle heat. Add the chocolate and continue stirring until smooth.
Allow to cool slightly and then put into a bowl and beat in the jam, sugar and eggs, and then stir in the flour to combine to a smooth mixture.
Drop the cherry chocolate cupcake mixture into the paper cases and bake in the oven for about 25 minutes. Allow to cool a little and then lift the cherry chocolate cupcakes out of the muffin tin and leave to cool on a wire rack.
When cool top with chocolate ganache and a glace cherry. Using 100g plain chocolate and 100ml double cream -
Chop the chocolate into pieces, put into bowl and set aside.
Add the double cream to a saucepan and heat over a medium heat until just boiling.
Add the boiling cream to the chocolate pieces and allow to stand for 5 minutes.
Using a whisk, beat the mixture until thoroughly combined.