Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
For the topping: melt the and sugar in a pan over a low heat, stirring until the sugar has dissolved completely.
Remove from the heat. Drain the juice from the pineapple (reserve the juice), then stir the chopped pineapple into the sugar mixture. Stir in the kirsch.
Divide the topping equally between the bun tins.
For the cupcakes: beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the egg yolk until blended.
Sift in the flour and gently stir into the mixture. Stir in 110 ml|1/2 cup pineapple juice.
Whisk the egg white until stiff, but not dry and gently fold into the mixture.
Spoon into the tins and bake for about 25 minutes until golden and risen. Cool in the tins for a few minutes, then then turn out the cupcakes carefully onto a serving plate, pineapple side up.
Whisk the cream and icing sugar until thick. Spoon or pipe the cream on top of the cakes and decorate with a glace cherry.