Begin by greasing your skull-shaped silicone molds generously with baking spray or softened butter. Then, dust the insides lightly with unsweetened cocoa powder, ensuring an even coat.

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined. Set aside.

In another bowl, beat the large eggs gently before adding in the buttermilk, cooled black coffee, vegetable oil, vanilla extract, and optional almond extract. Mix until well blended.

Pour the wet mixture into the bowl of dry ingredients, stirring gently with a spatula until just combined. Fold in the cherry preserves.

Divide the batter evenly among the prepared molds, filling them about three-quarters full. Tap the molds on the counter to settle the batter.

Place in a preheated oven at 350°F and bake for 22-25 minutes. The cakes are done when a toothpick inserted comes out with moist crumbs.

After baking, let the cakes cool in the molds for about 15 minutes. Carefully invert them onto wire racks to cool completely.

To prepare the ganache, heat the heavy cream in a small saucepan just until it simmers, then pour it over the finely chopped dark chocolate. Stir until smooth, then mix in the corn syrup and unsalted butter.

Once cooled, pour the prepared ganache over each cake, ensuring complete coverage. Decorate with chopped dried cherries and sprinkle silver dust.

Brush the tops with red gel food coloring to create blood accents. Allow to set.

Place in the refrigerator to chill for a minimum of 30 minutes before serving.