Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, beat eggs, oil, milk, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until just combined.
Gently fold in chopped cherries and chocolate chips.
Divide batter evenly into muffin cups, filling about ¾ full.
Bake for 18–20 minutes until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
