1. Preheat oven to 350°F. Spray a 12-cup muffin tin very well with nonstick spray or line with cupcake liners.
2. Prepare the brownie batter according to the package directions.
3. Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full.
4. Bake for 18–22 minutes or until the tops are set and a toothpick inserted near the edge comes out with a few moist crumbs.
5. Let the brownie cups cool for about 5 minutes. While still warm, use the bottom of a small glass, spice jar, or spoon to gently press down the center of each brownie cup to create a deep well for the filling.
6. Let the brownie cups cool completely in the pan. Carefully remove them once cooled.

Make the cola glaze

1. Add the cola to a small saucepan over medium heat.
2. Simmer for about 8–10 minutes until reduced to roughly 1/4 cup. It should look slightly syrupy.
3. Remove from heat and stir in the butter until melted.
4. Whisk in the powdered sugar until smooth. If the glaze feels too thick, add 1–2 teaspoons cola. If too thin, add a little extra powdered sugar.

Assemble

1. Spoon about 1–2 tablespoons cherry pie filling into the center of each brownie cup.
2. Drizzle with the cola glaze.
3. Pipe or spoon whipped cream on top.
4. Top with a maraschino cherry, if desired.