Preheat the oven to 200°C and line a baking tray with parchment.
Roll out the pastry to 5mm thick and prick all over with a fork.
Place pastry on the tray, cover with more parchment, and weight it down with a second tray.
Bake for 20 minutes until golden, then cool and trim into three 15cm squares.
Simmer cherries, orange zest, brandy, and honey for five minutes then strain and reserve the juice.
Thicken the reserved juice with cornflour paste over high heat and recombine with cherries.
Whip the cream to firm peaks and set aside 60ml for the finish.
Fold most of the cherries into the cream and layer between the pastry squares.
Chill for one hour, then coat sides with cream and dust the top with sugar.
Scorch a pattern on the sugar with a hot skewer and decorate with remaining cherries.