Preheat oven to 350.
Pour dry ingredients for the cake (flour, sugar, cocoa powder, baking powder, baking soda, salt) in a large mixing bowl/in your stand mixing bowl and mix together using the whisk attachment.
While mixing, gradually add in buttermilk and oil. Mix in eggs, one at a time.
Add the maraschino cherry juice to the hot water, and then slowly add to the cake batter while continuing to mix. Make sure to scrape the sides of the mixer, and then mix once more until the cake batter is thoroughly blended.
Pour cupcake batter into cupcake pan with liners, filling about 3/4 of the cupcake liner.
Add about 1/2-1 tsp of chopped maraschino cherries into each cupcake reservoir.
Bake 12 cupcakes at 350 for 18 minutes, or until toothpick comes out clean from middle cupcakes. Repeat with remaining cupcake batter.
Remove cupcakes from pan and allow to continue cooling on a cooling rack.