Preheat oven to 350℉ and place a mixing bowl and beaters in the freezer (for whipping cream later). If using a stainless steel mini muffin pan grease with butter otherwise spray with nonstick cooking spray.

Mix together oil, sugar and vanilla in a medium size mixing bowl. Add eggs and beat well. In a separate bowl mix together flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Place a heaping tablespoon in each muffin cup, filling the cup 3/4 of the way full. Bake for 15 mins. Let cool almost completely before removing from mini muffin pan and fully before frosting.

Meanwhile pull bowl and beater from freezer. Add whipping cream to chilled bowl and beat just until cream starts to thicken, about 2 mins. Add chilled preserves and continue whipping until cream reaches desired thickness, about another 2-3 mins. Add cream to pipping bag with favorite pipping tip and pipe onto each brownie bite.

Garnish each bite with a fresh cherry or shaved chocolate. Store in refrigerator or serve immediately.