Pineapple Upside Down Mini Cakes

Preheat oven to 350°F.
Spray 2 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside.
Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.
Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼" thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks - it will be used in the cupcake batter).
In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.
Beat for 2 minutes on medium speed until the batter is thick and fluffy.
Divide batter between the 24 muffin tin cups, making sure not to disturb the pineapple/cherry pattern when you add the batter.
Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).
Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.