Preheat oven to 325°F. Grease a 10-cup Bundt Pan with lots of butter and then dust with flour, tapping out any excess. Whisk together the sugar, oil, honey, eggs, vanilla, and kirsch in a large bowl.
Whisk together the dry ingredients in a separate bowl and then fold the dry into the wet, until there are no lumps or dry flour. Toss cherries with flour (this prevents them from sinking to the bottom of the cake).
Pour a 1/3 of the batter into prepared pan, scatter some 1/3 of the cherries over the batter. Try to avoid having the fruit at the edge of the bundt, since they like to stick to the pan. Repeat with another 1/3 of the batter, then cherries. Repeat with remaining batter and cherries.
Bake for about 1 hour and 15 minutes or until a skewer comes out with moist crumbs, but is not liquid.
Allow the cake to cool in the pan for about 10-15 minutes. It should still be quite warm when you turn it out of the pan or it may stick. If you turn it out right away the cake may fall apart.
Invert the cake onto a cooling rack or directly onto a serving plate and let it cool completely. The cake is good enough to eat just like this, but the glaze is fantastic!