For the Cherry Pie Filling (if not using a pre-made or store bought pie filling):
In large saucepan whisk together sugar, maple syrup (if using), cinnamon, sea salt, and tapioca. Add cherries (pitted first, if using fresh cherries) and mix into the sugar mixture. Cook over medium heat, stirring often. I often use a potato masher to break down the cherries while the sauce is cooking. When it begins to boil, cook for another minute or two until thickened. Remove from heat and add in vanilla. Use immediately or store in the fridge until ready to use for the buttercream and topping for the cupcakes.