Preheat the oven to 350F.
Mix all the ingredients, except the cherry pie filling, together with electric mixer until smooth. Add in cherry pie filling and mix until cherries are in small chunks.
Stir in chocolate chips. Spoon the batter into paper‑lined muffin tins.
Bake at 350F for 25min or until a toothpick comes out clean except for melted chocolate chips.
Meanwhile, prepare the glaze. In a medium sauce pan, mix the milk, butter, sugar and cocoa. Slowly bring the mix to boil and boil for 1 minute, stirring frequently. Set aside and let cool slightly.
Dip tops of slightly cooled cupcakes in the glaze to coat.
Optionally top with additional cherry pie filing and serve warm.