Heat the coconut oil, brown rice syrup, and sunbutter in a large frying pan on medium-low heat for 2-3 minutes or until melted. Stir to combine before adding the other ingredients. Add the puffed rice, chia and sunflower seeds and heat through for 2-3 minutes, stirring to to fully coat the puffed rice with the mixture. Turn off the heat then add the dried cherries and chocolate chips and stir for a minute to combine.Place cupcake liners into a regular-sized muffin tray then dollop the puffed rice mixture into each liner, filling each one to the top. Press down lightly with your fingers or the back of a spoon. Transfer the tray to the fridge and let sit for 1-2 hours until firm. Remove the puffed rice cupcakes and store in an air-tight container in the fridge for about 1 week or in the freezer for up to 3 months.