1. Prepare cake batter according to package directions. Fill greased muffin cups two-thirds full. Bake at 375° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes.
2. Meanwhile, in a small saucepan, combine the sugar, water, orange juice and orange peel. Cook and stir over medium heat for 5 minutes until sugar is dissolved.
3. Invert cupcakes onto a platter; immediately drizzle with hot orange syrup. Freeze for 10 minutes. Serve with whipped topping and cherries. Yield: 9 servings.