Heat the oven to 180 C / Gas 4 and line a 12-hole cupcake tin with paper cases.
Put the cherries in a sieve and rinse them under cold running water, then pat dry on kitchen paper. Toss in a little bit of flour to coat lightly.
Put the remaining flour in the bowl with baking powder, mixed spice, butter, sugar, eggs and half the honey and beat together for about 2 minutes until smooth and well blended. Stir in the cherries, then spoon the mixture into the prepared paper cases.
Bake in the oven until well risen and golden brown on the top, about 20 minutes.
Transfer to a wire rack and brush the tops with the remaining honey while still warm.