Preheat oven to 350 degrees Fahrenheit. Line 24 holes of mini muffin pan(s) with paper liners.

Dissolve instant coffee in boiling water in a medium bowl. Add cocoa and stir until dissolved.

Combine all remaining ingredients in a large bowl, adding the cocoa mixture last. Mix until smooth.

Spoon batter into prepared muffin pans, filling them almost to the top.

Bake for 18 to 25 minutes, until a cake tester comes out clean. Cool completely.

For the garnish, open can of cherry pie filling and separate cherries from the gel. (See note.) Place cherries in a bowl and chop with a sharp knife into small chunks.

Use a sharp pointed knife to cut a small circle about 1/4-inch deep in the top of each cupcake. Remove and set aside. (See note.) Pour about 1/4 teaspoon of chocolate liqueur (if using) into each cavity, then fill with chopped cherries and top with a dollop of whipped cream. Chill before serving.