Gingerbread Honey Cake with Cherries and Vanilla Ice Cream
For the cake: Whisk together the honey, sugar syrup, sugar, and water. Add the flour, baking powder, and gingerbread spice mix into a smooth, liquid dough.
Transfer the dough into a well-greased muffin tin. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes. Turn out immediately from the muffin tin and let cool completely on a wire rack.
For the sauce: Add the cherries and up to 4 tablespoons of the juice and heat. Mix the cornstarch with the remaining juice and stir into the pot. Bring to a boil. Once it boils, remove from heat and stir in the kirsch. Set aside and allow to cool slightly.
To serve: Cut the cake in half, arrange on a plate and serve with a scoop of vanilla ice cream and the cherry sauce.