Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line a cupcake tin with colorful liners.

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

Add the softened unsalted butter to the dry ingredients and blend until sandy texture, about 2-3 minutes.

In a separate bowl, combine the whole milk, cherry juice, eggs, Greek yogurt, vegetable oil, and vanilla extract; mix until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined; do not overmix.

Fold in the cherry brandy essence and pink/purple food gels, ensuring even distribution.

Place four whole cherries at the bottom of each cupcake liner, then fill with batter, leaving about 1/4 inch space.

Bake for 20-25 minutes until a toothpick comes out clean. Let cool in the tin briefly before transferring to a wire rack.

Prepare the frosting by beating together butter, powdered sugar, and milk until fluffy; add food gels and cherry brandy essence for flavor.

Frost each cupcake generously, drizzle with chocolate sauce, and top with a maraschino cherry.