Start with a dark chocolate cake mix. Preheat the oven to 350 degrees. For a nicer textured cake, sift the ingredients in the box into a large bowl. Mix all the wet ingredients- water, eggs, oil, in a separate bowl. Add 1 teaspoon almond extract to the wet ingredients. Combine the wet ingredients with the dry cake mix & blend until smooth.
Fill cupcake liners 2/3 full. Bake 15-18 minutes. Cool completely.
Frost the cupcakes with your favorite buttercream or canned Fluffy White frosting. Put one tablespoon of cherry pie filling on top of the buttercream frosting & garnish with shaved chocolate.