Prepare the Cupcakes:
Preheat oven to 350°F (175°C) and line cupcake tin with paper liners. Sift dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk egg and sugar until light and fluffy, then add vegetable oil. Combine wet and dry ingredients, adding warm water to create a smooth batter. Divide batter among cupcake liners and bake for 20-25 minutes, or until toothpick inserted comes out clean. Cool completely on wire rack.

Prepare the Cherry Filling:
Soak cherries in cognac overnight. Melt half of the chocolate and divide it into small molds, refrigerating until set. In a saucepan, bring water and sugar to a boil, then add cornstarch mixed with a teaspoon of water. Cook for 3 minutes, let cool, and mix with cherries. Place a cherry in each chocolate mold, top with syrup, and refrigerate. Once firm, cover with the remaining melted chocolate and refrigerate again until solid.

Prepare the Cream:
Heat water, sugar, and glucose in a small saucepan until sugar dissolves. Cook syrup until it reaches 242°F (117°C). Meanwhile, beat egg whites until soft peaks form. Gradually add hot syrup to egg whites while continuing to beat. Mix for 5-7 minutes until thick and glossy. Add vanilla extract and mix to combine.

Assemble the Cupcakes:
Create a hole in the center of each cooled cupcake using a knife or cupcake corer. Insert a chocolate-covered cherry into each. Pipe meringue on top, forming a high peak. Refrigerate for 30 minutes to set.

Prepare the Chocolate Glaze:
Melt dark chocolate with butter until smooth. Let glaze cool slightly. Dip chilled, frosted cupcakes into glaze, coating the meringue. Refrigerate for another 30 minutes to set the chocolate shell.