Preheat oven to 350, line 2 cupcake pans with 18 cupcake liners, or use cooking spray.
In a medium bowl combine the flour, cocoa powder, cherries, salt and baking soda and set aside.
In a standing mixer or large bowl whisk the eggs and sugars until pale and fluffy, about 5 minutes. Then add apple sauce and whisk, then the dry ingredients mix until just combined. Finally add the almond milk and coffee and whisk until smooth.
Using an ice cream scoop pour the batter into cupcake liners, if you have any empty spots left in your cupcake pan just add a little water to each it doesn't burn your tray. Place in oven for 20-25 minutes, you can tell they are done if you stick a tooth pick or uncooked piece of spaghetti into the cupcake and it comes out clean. Remove from oven and allow to cool while you get on with the icing.
The icing is super easy, get a double boiler going (see below for directions for a double boiler) add all the icing ingredients and stir occasionally to help it along, once it has thickened it is done about 5-10 minutes.
While this is thickening take your toothpick or piece of uncooked spaghetti and poke the cupcakes several times, this way when you apply the icing it will seep down into the cakes... YUM!
Turn off the heat on the water but leave the bowl on the boiler, dip each cupcake into the icing (be very careful it is HOT!) and place on a cooling rack, wait 15 minutes before serving.
Each Cupcake Has:Calories: 147Fat: 2.5Fiber: 2Protein: 3.5Carbs: 30How to do a double boil:You need a small sauce pan and a heat safe bowl that will sit just 1/2 way down, fill the sauce pan with just enough water so that it will not touch the bowl even when boiling. The steam is all you want to melt your chocolate, if the water touches the bowl it will burn your chocolate.