Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder.
Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full.
Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes.
Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry.
