Cook cupcakes according to directions (minus, vanilla pastry cream) and let cool 30 minutes. For ganache, place chocolate chips in a medium mixing bowl, set aside. In a small saucepan, heat cream over medium heat bringing just to a boil. Remove from heat and pour over chocolate chips, whisk until smooth. Allow ganache to cool slightly before pouring over cupcakes. Pour about 1/2 tablespoon full over over each cupcake. Allow to cool. Meanwhile, in a large mixing bowl with and electric mixer, whip whipping cream until soft peaks form. Stir in powdered sugar and vanilla and whip until stiff peaks form (keep whipped cream refrigerated until serving). Just before serving pipe sweetened whipped cream over cooled chocolate covered cupcakes and sprinkle with chopped pecans. Garnish each cupcake with a maraschino cherry or a fresh banana slice. Store cupcakes in the refrigerator, they will keep there shape about 3 hours before the cream starts to separate.