Add the cherries and sugar to a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer the compote for 15-20 minutes, stirring frequently, until thickened. Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.

Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

In another large bowl, add egg, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.

Place the gelatin and water into a small dish and place into the microwave for about 30 seconds, or until the gelatin is completely melted. Set aside to cool slightly while you make the whipped cream.