Preheat oven to 180 degrees. Place the chopped chocolate and cocoa powder in a bowl, pour hot water over chocolate mixture and whisk until smooth. Chill it in the refrigerator.
In a mixing bowl, whisk together flour, sugar, salt and baking soda.
In another mixing bowl, whisk together oil, eggs, vinegar and vanilla.
Pour the chocolate mixture into the oil mixture and stir well, add in the flour mixture and whisk until smooth.
Paper line muffin tin. Pour the batter till 3/4 full and bake in a preheated oven until toothpick inserted into center comes out clean.
Allow cupcakes to cool in the baking tin several minutes before transferring to a wire rack to cool completely.
Using an electric hand mixer, whip heavy cream and sugar on high speed until soft peaks form.
Pipe the whipped cream over cupcakes then top each with a cherry and garnish with fine chocolate shavings.