• Preheat the oven to 350F.
• Put cupcake liners in 12 cupcake pans and set aside.
• Mix the flour, baking powder, baking soda, and salt.
• Set aside.
• Melt the butter but do not brown.
• Add the sugar to the bowl of a mixer.
• Pour in the butter and mix on high until well blended.
• Add the egg, buttermilk, ¾ cup of milk, and vanilla.
• Mix on slow speed until well blended -- do not over mix.
• Transfer ¾ cup of the batter to a bowl.
• Mix the cocoa powder and 1 tablespoon of milk in to the ¾ cup of batter until well combined.
• Add the almond extract to the remaining white batter.
• Blend well.
• Spoon some of the chocolate batter into each liner.
• Spoon some of the almond batter on top.
• Repeat until the batter is gone.
• Using a butter knife (I like to use a chopstick) swirl the batter lightly.
• Bake for 20 minutes or until top springs back lightly when touched.
• Cool completely.

Frosting

• Add the confectioner's and the cocoa to a bowl.
• Cut the butter into squares and add it to the confectioner's mixture with the mixer running on low.
• Blend until the mixture is crumbly.
• Add the cream and vanilla and beat on high until fluffy. Add more cream if necessary.

Assembly

• Frost the cupcakes with the frosting.
• Spoon a little of the marshmallow topping over the top.
• Add a cherry.
• Serve.