Preheat oven to 375 degrees. In a large bowl, beat sugar, oil, eggs, and orange juice with an electric mixer until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt. Stir into orange juice mixture just until moistened. Fold in pineapple, cherries, and chips. Fill 2 greased or paper lined muffin tins 2/3 full. Combine remaining ingredients and sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes, or until golden brown. Remove from pans and cool on a rack.