Preheat the oven to 350°F. Line a cupcake pan with paper liners.
In a small saucepan, stir the pineapple preserves over low heat until melted and pourable. Set aside.
Blend the banana into a very smooth paste and keep ready.
In a medium mixing bowl, sift flour, sugar, salt, baking powder and baking soda.
In another bowl, combine oil, milk, vanilla, almond extracts and mashed banana. Mix well.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
Fill the cupcake liners 2/3rds full. Top the batter of each cupcake with 1tsp melted preserves and 1tsp chopped chocolate. With a small knife, carefully stir each cupcake 2~3 times to swirl in preserves and chocolate.
Bake for 20~24 minutes or until a cake tester inserted into the center comes out clean. Cool the cupcakes completely on a wire rack before frosting.
Combine whipped cream, confectioners sugar and vanilla extract. Once the cupcakes have cooled, pipe using a round tip onto the cupcakes. Refrigerate the cupcakes for at least 30 minutes.
In a small saucepan, bring the creamer to a slight simmer. Stir in the chocolate chips and stir until smooth. Let cool while the cupcakes chill.
Pour the ganache over the whipped cream frosting and top with a cherry and sprinkles.