In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
Serve warm over vanilla ice cream.
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Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
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