Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, and Fireball Whisky to the dry ingredients. Mix until well combined.
Gradually add the water to the batter, mixing until smooth.
Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, prepare the Jello. In a medium bowl, dissolve the cherry Jello in 1 cup of boiling water, stirring until fully dissolved.
Add 1/2 cup of cold water and 1/2 cup of Fireball Whisky to the Jello mixture. Stir well and set aside to cool.
Once the cupcakes are done baking, remove them from the oven and let them cool completely.
Once cooled, use a small knife or a cupcake corer to remove the center of each cupcake.
Fill each cupcake with the Fireball Jello mixture, allowing it to soak into the cupcake.
Top each cupcake with whipped cream and a sprinkle of cinnamon for garnish.
Serve and enjoy your Fireball Jello Shot Cupcakes!