Makes 18 Small Buns

For the glaze:
1/4 cup packed light brown sugar
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped lightly toasted pecans

For the buns:
1/2 cup dried cherries
2 tablespoons rum or brandy
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1 1/4 to 1 1/2 cups heavy cream
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 cup honey, heated

Make the glaze: combine the sugar, honey, and butter in a small saucepan and stir over medium heat until melted and smooth. Pour into a nonstick 9-inch round cake pan and sprinkle on the pecans.

Make the buns: place the cherries in a small bowl and add the rum. Pour in 1/4 cup hot water and set aside until the cherries are softened, about 20 minutes. Drain well.

Preheat the oven to 425 degrees F. Sift the flour, granulated sugar, baking powder, and salt into a large bowl. Pour in 1 1/4 to 1 1/2 cups cream, or just enough to form a dough. On a lightly floured surface, knead the dough gently 3 times and roll into a rectangle that measures 18 inches long and 10 inches wide. Sprinkle the brown sugar evenly over the dough. Sprinkle on the cinnamon and the drained cherries.

Beginning with a long side, roll up the dough tightly, jelly roll fashion, and use a sharp knife to cup 1-inch-thick slices. Fit the slices, cut side up, into the pan with the glaze and gently press down. Bake for 20 minutes or until a cake tester or toothpick inserted into the dough comes out clean.

Heat the remaining ¼ cup honey and pour it evenly over the top of the buns. Cool completely before serving.