In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, cocoa powder and salt).
Add water, oil, vanilla and vinegar. Whisk until smooth.
Scoop the batter with a regular ice cream scoop and fill the cupcake liners.
Bake the cupcakes for 18 to 10 minutes OR until the toothpick inserted in the center of each cupcake, comes out clean.
Cool cupcakes in the pan completely.
When cooled, core cupcakes, reserving the tops.
Fill each cupcake with a tablespoon of the preserves. Place the cored tops back on the cupcakes.
to make the ganache:
Place chocolate chips in a small mixing bowl.
Heat up the cream until hot but not boiling. Pour over the chocolate chips. Do not stir! Let it sit for 5 minutes. Whisk until smooth. Add the preserves and stir in.
Spread each cupcake with the chocolate ganache. Set aside so the ganache can set.
to make the cream topping:
Whip the whipped cream to stiff peaks, about 5 to 7 minutes. If making the cupcakes ahead of time, chill the whipped cream in the fridge until ready to serve.
Gently fold in the cherry preserves and top each cupcakes with a dollop of the cream. Spread with an offset spatula.
If desired, drizzle additional ganache over the cream topping.