Step 1: Scoop the vanilla ice cream into 6 large balls and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until rock solid.
Step 2: In a large skillet, melt the butter over medium heat. Add the crushed cornflakes and cinnamon.
Step 3: Toast the mixture for 3-5 minutes, stirring constantly, until golden and fragrant. Stir in the sugar, then remove from heat and let it cool completely in a shallow bowl.
Step 4: Remove one ice cream ball from the freezer at a time. Roll it in the cooled cornflake mixture, pressing firmly to coat the entire surface.
Step 5: Place the coated balls back on the baking sheet and freeze for an additional 30 minutes to 1 hour.
Step 6: Serve immediately in chilled bowls topped with whipped cream, a drizzle of honey, and a cherry.