Preheat the oven to 180 degrees. Grease the muffin tin well with oil. Drain the cherries from the jar well, collecting the cherry juice from the jar.
Mix together the flour, baking powder, sugar, vanilla sugar and the cocoa powder.
Melt the butter over medium heat and mix with the milk, cherry juice and eggs. Add the butter-milk-cherry juice-egg mixture to the ingredients and mix. Then stir in the chocolate chips. If you take the alternative with the dark chocolate, then melt the chocolate beforehand in a water bath and stir into the muffin batter.
Finally, add the drained cherries.
Then spread the batter in the muffin tin and bake at 180 degrees for 20 – 25 minutes. After baking, let the muffins cool in the mold for about 15 minutes so that they are easier to remove from the mold.