1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine butter, eggs, buttermilk, almond extract, and vanilla extract.

4. Stir in cake mix until smooth.

5. Fill cupcake liners ¾ full and press a cherry into the center of each mound of batter.

6. Bake for 17-22 minutes or until an inserted knife comes out clean.

7. Buttercream: Use a food processor to finely crush graham crackers and then use a sifter to sift out the larger pieces. Discard the large pieces. In a stand mixer, beat butter and vanilla extract. Add crushed graham crackers and 1 tablespoon milk and slowly add powdered sugar until you reach your desired consistency. If the buttercream becomes thick like cookie dough, add more milk.

8. Once cupcakes have cooled, cut the tops off to create a flat surface. Use a knife to spread a layer of buttercream, then start to place your red candies. Use a small round top to pipe stripes across the top, then a slightly larger tip to make the “crust” around the outside