HEART-SHAPED HONEY CAKE

In a saucepan, melt the butter with sugar and honey.

Stir in the baking soda and let it bubble up, then remove from heat and mix in the food coloring.

Let it cool for 10 minutes, then beat in the egg.

Fold in the flour and knead until you have a soft dough.

Wrap it in plastic and refrigerate for at least 3 hours.

Roll out the chilled dough thin, cut it into a heart shape, and prick it all over with a fork.

Bake at 340°F for about 7–8 minutes until lightly golden.

Combine the cherries with sugar and cornstarch, cook down until thickened, then let cool.

Whip the cream cheese with powdered sugar until smooth.

Add the heavy cream and whip until light and fluffy.

Spread a layer of cream on the heart-shaped cake, then top with the cherry filling.

Layer and repeat as you like, building up the whole cake.