Preheat your oven to 350°F (175°C). Line a mini cake or muffin pan with liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

In a separate bowl, mix together cocoa powder, red food coloring, and vanilla extract to form a paste. Add this to the batter and mix well.

Combine flour and salt in another bowl. Alternately add flour mixture and buttermilk to the batter, starting and ending with flour.

Mix baking soda and vinegar in a small dish, add it to the batter, and mix until combined.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Beat cream cheese and powdered sugar together until smooth. Add heavy cream and beat until the mixture is light and fluffy.

Once the cakes have cooled, slice each cake horizontally to create two layers. Pipe or spread cream cheese frosting between the layers and on top of each mini cake. Top with canned cherries and sprinkle mini chocolate chips for garnish, if desired.