Espresso Chocolate Cheery Cupcake

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Cake Batter:

3/4 cup all-purpose flour, sifted

3/4 cup granulated sugar 

6 tablespoons cocoa

3/4 teaspoon baking soda 

3/8 teaspoon baking powder 

3/8 teaspoon salt 

6 tablespoons buttermilk 

2 tablespoons oil 

1 teaspoon vanilla extract 

1 large egg 

Ganache:

1/4 cup heavy cream

1/2 cup semisweet chocolate baking chips 

2 tablespoons brewed espresso 

Chocolate Frosting:

3 1/3 sticks unsalted butter, at room temperature

1 cup confectioners' sugar, sifted

1/4 cup cocoa

High-quality maraschino cherries, such as Luxardo, for filling

Crushed espresso beans, for sprinkling