Heat oven to 350°F. Lightly grease 12 regular-size muffin cups with shortening. In small bowl, stir together 2 teaspoons of the baking cocoa and 1 teaspoon of the flour; lightly sprinkle in muffin cups.
In medium bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with whisk until blended. Stir in 2 tablespoons baking cocoa, the yogurt and 1/2 cup flour. Spoon batter evenly into muffin cups, filling each about two-thirds full.
Bake 9 to 10 minutes, or until sides are firm (centers will still be soft). Let stand 2 minutes. Place serving platter upside down on muffin pan. Turn platter and muffin pan over; remove muffin pan. Sprinkle cakes with powdered sugar, and top each with a cherry. Serve immediately.