Preheat the oven to 350 degrees. Line pan with cupcake liners.

Use one jar of the cherries and cut them in half. Save the juice.

Mix the cake mix and Dr. Pepper in a bowl. Fold in the cherries.

Add the mixture to the cupcake liners until 3/4 full.

Bake for about 25 minutes or until the toothpick inserted comes out clean.

Let the cupcakes cool on a wire rack.

Use a spoon and remove the center of the cupcakes.

Mix the cream cheese and butter with a mixer until fluffy. Add in the powdered sugar, one cup of it at a time. Once halfway done, add in 6 T of the cherry juice and mix. Add more sugar until the icing is thick enough to spread.

Use a tip and a pastry bag and pipe the frosting into the hole in the cupcakes and then on the top as well. Top with a cherry that is whole.