Cream the butter and sugar until light and fluffy—3-5 minutes.
Add the egg, vanilla, cherries. Beat and scrape the bowl.
Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
Use a small measuring cup to fill the paper liners just over 1/2 full.
Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the Cherry Frosting:
Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached—8-11 cups. Add food coloring if desired.