Preheat oven to 300 degrees F.
Shift together flour and baking soda. Combine sugar, salt, and spices in a mixing bowl.
In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture. Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes. Spray 12 mini-bundt pans with non-stick spray. Pour batter into molds. Bake for 16 minutes and test with a toothpick for doneness. Remove cakes from mold. Brush with syrup and allow to cool.
Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar.
Combine all ingredients in a saucepan and bring to a boil. Remove from heat and set aside.
Combine the cream cheese, butter, sugar orange zest and honey. Mix until fluffy.
Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover. Heat to a near boil. Remove from heat and stir. Cherries should be coated with the syrupy liquid. Drain and set aside.