Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in briefly, alternating with the milk.
Grease the troughs of a muffin tray (12 troughs each) and dust with flour. Spread the dough evenly in them. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
Remove the tray from the oven and let it cool down for about 15 minutes. Remove the muffins from the trays and let them cool on a cake rack.
Pour the cherries into a sieve and collect the juice. Drain the cherries well. Stir starch and 3-4 tbsp. juice until smooth. Bring the rest of the juice to the boil, stir in the starch and simmer for about 1 minute. Pour into a bowl, stir in the cherries and let it cool down.
Cut the muffins twice horizontally. Whip the cream until stiff, adding vanilla sugar and cream firming agent. Pour into a piping bag with perforated spout. Place cherries and cream tuffs alternately on the lower and middle muffin base.
Put the muffin bottoms back on top. Decorate the upper base with cream tuffs and stewed cherries. Sprinkle with chocolate shavings.3 Pour the cherries into a sieve, collecting the juice. Drain the cherries well.
Stir the starch and 3-4 tablespoons of juice until smooth. Bring the rest of the juice to the boil, stir in the starch and simmer for about 1 minute. Pour into a bowl, stir in the cherries and let it cool down.