Beat the cream cheese and butter together until it is combined and light.
Then, adding a cup or two at a time, beat in the powdered sugar. Scrape the sides down every few minutes to ensure proper mixing.
Finally, add 3-5 drops of the spiced cherry bitters. Taste test first, and then add more if you'd prefer.
Split the frosting into four bowls for coloring, three with a large quantity and one bowl with only a little.
Color the frosting in the bowls as follows: red, orange (red+yellow), yellow, and, in the small amount of frosting, dark brown (red+yellow+black). Always start light with the colors, adding more if necessary. I like to dip the tip of a toothpick in the food coloring gel, and just dab that into the frosting. This is especially important with a potent color like black, where even one drop would be too much.
Insert your rosette piping tip into your first piping bag and snip off the plastic end. Fill this bag side by side with orange and red frosting. Starting from the center and moving out, pipe large and/or small rosettes on the cupcakes.
In your second piping bag, insert the coupler. Then, snip off the bag's plastic tip and attach your leaf tip. Put your yellow frosting in the bag and, with the pointy part of the tip facing upwards, create your "sunflower petals."
Then, squeeze out any excess yellow frosting and add brown to the same bag. Utilizing the coupler, swap out the leaf tip for the grass tip. Use this texture to fill in the center of the sunflowers.
Finally, and totally optionally, sprinkle some gold glitter onto the red/orange flowers.
Make sure to refrigerate these cupcakes until serving time as the cream cheese frosting needs to stay cool.