Measure the cocoa powders into a medium-sized, heat-proof bowl or pitcher.

Pour 2 cups cherry juice into a small saucepan. Bring to a boil, then gradually whisk the boiling cherry juice into the cocoa powder until smooth. Let mixture cool, stirring regularly. (You can leave it to cool on your counter, but you can also stick it in the freezer for 40-50 minutes.)

In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Preheat oven to 350F and line 2-3 cupcake tins with cupcake liners. Set aside.

In a large mixing bowl, use a handmixer to cream together 1 cup of room temperature butter with the granulated sugar until thick and fluffy.

Add the eggs to the batter, one at a time and beating well after each addition. Then, beat in the vanilla extract.

Alternately add the flour mixture and the cooled cocoa/cherry juice mixture to the batter, beating well between each addition.

Use a cookie scoop to scoop batter into cupcake tins, filling each cavity almost to the top. You should have enough batter for 24-28 cupcakes.

Bake cupcakes at 350F for 20-25 minutes, or until a toothpick inserted into the centers of the cupcakes comes out clean.

Remove cupcake tins from oven to a cooling rack. Let cupcakes cool in the tins for about 20 minutes, then turn them out onto a cooling rack to cool completely before frosting.

In a large bowl fitted into a stand mixer (or, you can use a handmixer), cream together the softened 1 cup of very soft butter and the honey until smooth and homogenous.

Add the confectioner's sugar and beat until well combined.

Add the 7 tbsp cherry juice, the rose water to taste (see Recipe Notes below), and purple food coloring, and beat until everything is blended and a light, rosy purple.

Pipe or spread frosting onto the cooled cupcakes, then sprinkle with sprinkles if desired.