Preheat oven to 350 F.
Line one 12 cups standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. I used a 12 cups standard muffin tin, plus a 6 cups one.
In a large bowl, mix dry ingredients:flour, baking powder, baking soda, cocoa powder and salt.
In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.
Add ricotta cheese, cream cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
Add the dry ingredients and mix until blended taking care not to overbeat.
With a spatula, gently stir in the chocolate chips. Scoop the mixture into the muffin tins and bake for 25-30 minutes, a toothpick inserted in the center of the muffins must come out clean. Rotate the tins about halfway through baking. Make sure not to over bake.
Remove muffins from oven and let them cool in the tins for 10 minutes before transferring to a cooling rack.
Let the muffins cool completely before topping with melted chocolate.
Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the chocolate over the muffins, optionally top with maraschino cherries.
The muffins will stay good and fresh at room temperature for 3-4 days.