1. For honeycomb cookies: Preheat oven to 325°F. In a large bowl combine flour, sugar, thyme, and salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Gently knead in bowl until dough holds together.

2. On a lightly floured surface roll dough to 1/4-inch thickness. Cut dough using a 2-inch hexagon-shape cutter. Place cutouts 1 inch apart on two ungreased cookie sheets. Reroll scraps.

3. Bake 13 to 15 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack; cool.

4. For baked cherries: Increase oven to 400°F. In a 2-qt. baking dish stir together thyme, honey, cornstarch, zest, and juice. Stir in 4 cups cherries. Bake 25 minutes or until thickened and bubbly; remove from oven. Stir in remaining cherries; cool slightly. Top with honeycomb cookies in a honeycomb pattern; serve remaining cookies on the side. Top cobbler with vanilla ice cream, honey, and thyme.

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You should have about 6 to 7 cups pitted fresh cherries or thawed, drained frozen cherries.