Preheat your fan-forced oven to 160°C (320°F) or 180°C (356°F) for conventional ovens.

In a large mixing bowl, combine the all-purpose flour, baking powder, caster sugar, and fine salt.

Add the softened unsalted butter to the dry mixture and mix until it resembles fine sand.

In a separate jug, whisk together the cherry juice, milk, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry mixture, stirring gently until well combined.

Carefully place four cherries into each cupcake liner and then fill each cup with the prepared batter.

Bake for 20-25 minutes until a toothpick inserted comes out clean, then cool on a wire rack.

Prepare frosting by combining butter, powdered sugar, food dye, and cherry brandy essence.

Frost cooled cupcakes in a spiral pattern, drizzle with chocolate sauce, and top with a maraschino cherry.