In a saucepan over medium heat, combine cherries, water, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes until mixture begins to thicken. Cool completely. Using a stick blender, blend until mixture is smooth. Set aside.

In a large bowl cream together the butter and sugar. Mix in the honey, lemon zest and vanilla. Slowly beat in the egg yolks, one at at time, mixing well between each addition

In a separate bowl combine the flour, cinnamon, baking powder, and salt.

Slowly add the flour mixture to the butter mixture until well combined.

Form the dough into a ball, wrap in plastic wrap and chill in the fridge for 2 hours.

Roll out the chilled dough in small batches on a well floured surface. This dough is VERY sticky so working in small batches is very helpful. Continue flouring the surface as necessary

Slice a 6X3 inch rectangle. Spread a 1/2 layer of the filling down the center of the rectangle.

Using a thin spatula, carefully fold one side of the dough over the filling, then fold the other side over the top to overlap the first side.

Using the spatula, carefully transfer the rectangle to a parchment lined baking sheet

Bake the cookies at 350 degrees for 15-20 minutes until golden brown

Let the cookies cool for about 10-15 minutes and then slice them into the desired size.