Cherry Cakes

To make the cherry shells: line/coat the mold's cavities with melted red chocolate or candy melts; freeze for 5-10 minutes. Remove the mold from the freezer and fill half of the shells with the sprinkles, chocolate cake bits, and swiss meringue buttercream. Remove the other half of the cherry shells from the cavities, warm up the edges with kitchen torch and adhere to the filled halves. Freeze for 5-10 minutes. Once "cherries" set, remove from freezer and de-mold; adhere the matcha pocky sticks for stems using bit of melted chocolate as a glue, add the wafer paper leaf, and silk coquette bow.