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For the cupcakes:
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Preheat oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
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In a large bowl, whisk together melted butter and sugar until combined. Whisk in the eggs one at a time until just incorporated. Whisk in sour cream, vanilla extract, and almond extract.
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Add the dry ingredients (flour through salt) right on top of the wet ingredients. Using a wooden spoon or rubber spatula, mix until thoroughly combined. Fold in the chopped cherries and mini chocolate chips.
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Fill each tin 2/3 full with batter. I find it easiest to use a 1/4-cup cookie scoop. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Remove pan from oven. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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For the vanilla bean buttercream:
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In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy (about 2 minutes). Turn the mixer down to low and gradually add the powdered sugar to the bowl, stopping the mixer to scrape down the sides of the bowl every few minutes. Once all the sugar has been added, turn the speed up to medium and beat for 2 minutes.
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Scrape down the sides of the bowl and add in the vanilla bean paste. Give the mixture a few good turns. Turn the speed down to low and slowly drizzle in the heavy cream. Once all of the heavy cream has been added, turn the speed up to medium and whip for 1 minute. Scrape down the sides of the bowl and give it one more good whip.
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Transfer the buttercream to a piping bag attached with a round #14 tip. Or, you can skip the piping bag and add your buttercream to the cupcakes with a cake spatula or butter knife. If you're using a piping bag, pipe a swirl of frosting on top of each cupcake. Top with colorful sprinkles.
