Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat cream cheese until smooth.
Add sugar, cocoa, and flour; blend well.
Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup.
Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers.
Cocoa Sour cream Topping 1 cup sour cream 1/4 cup sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.Servings: 2 dozen cupcakes