Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Using electric beaters, beat the butter, sugar, grated lemon zest, and kirsch in a bowl until mixture is pale and creamy.
Gradually stir in the eggs. Sift in 1 1/2 cups of the flour. Stir until combined. Place remaining flour on a deep plate. Make sure cherries are dry, then toss them in the flour.
Carefully stir the cherries into the cake mixture. Fill the paper cases two-thirds full with mixture.
Bake for about 20 to 25 minutes until golden brown. Place pans on a wire rack and leave muffins to cool. Serve with whipped cream, if liked, on the day of baking.