Preheat oven to 350°F (175°C). Line a 24-count cupcake pan with liners.

In a large mixing bowl, combine cake mix, Dr Pepper, butter, eggs, vanilla, and almond extract. Beat with a hand mixer for 2 minutes until smooth.

Fold in chopped cherries.

Divide batter evenly into cupcake liners, filling about ⅔ full.

Bake 16–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Make the frosting: Beat cream cheese and butter together until creamy. Add powdered sugar gradually, mixing well. Mix in cherry juice, almond extract, and salt until smooth and fluffy.

Pipe or spread frosting on cooled cupcakes. Top each cupcake with a maraschino cherry and chocolate sprinkles (optional).