Preheat the oven to 425 degrees. Thoroughly grease a standard-size muffin tin and set aside.

Pit and quarter your cherries and then stick them in the freezer while you prep the muffin batter.

In a stand mixer with the paddle attachment, beat the butter and both sugars together until very creamy, about 2 minutes on medium speed.

Add the eggs, sour cream, buttermilk, and vanilla, and beat for another two minutes on medium speed, scraping down the sides as needed.

Pour the flour, baking soda, baking powder, cinnamon and both chocolate chips into the bowl and then beat just until combined (if you over-mix it, your muffins will be tough).

With a spatula, gently fold in the cherries and then divide the batter evenly between the twelve muffin cups (each cup will be pretty full - none of mine overflowed).

Bake for 5 minutes, then, without opening the oven, reduce the heat to 350 and bake for another 18 minutes or until the tops are a deep golden brown and spring back when you gently press the tops with your fingertip.

Let cool slightly before eating.