You can either buy pre-ground almond flour, or if you have a food processor, grind raw almonds as fine as possible (more affordable; a bit noisier).
Preheat the oven to 350. Line the bottom of a spring form cake pan with a circle of parchment paper and grease the sides with butter. (Cut another circle for covering the surface of the cake halfway through baking.)
In a large bowl, use a fork to beat the butter and the sugar until light and fluffy (or use a mixer with the paddle attachment).
Add the 3 tablespoons of honey and continue to beat the butter mixture until it becomes paler in color.
In a separate large bowl, mix the polenta, ground almonds and baking powder.
Mix in a tablespoon of the polenta mixture with the butter mixture. Now add about one tablespoon of the beaten eggs and beat again. Alternate between the polenta mixture and beaten eggs until you have a thick, smoothly blended batter.
Pour the batter into the prepared cake pan and spread the surface of the cake smooth.
Bake for 30 minutes on the middle rack. After 30 minutes, Reduce the temperature to 325. If the top of the cake is browning quickly, cover it with the extra circle of parchment paper. Continue baking the cake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine the 1/2 cup of honey, the rosemary and the cherries in a small saucepan and bring to a boil. Reduce to a simmer for about 5-10 minutes, depending on if you want the cherries to remain whole or break down slightly.
When the cake is ready, remove from the oven and place it on a wire rack while still inside the cake pan. Using a toothpick, make several holes in the surface of the cake. Pour the warm honey and cherry mixture over the cake so it soaks into the cake. Let the cake cool to room temperature.
When serving the cake, garnish the surface with lemon zest and a fresh rosemary sprig, and offer the honey-rosemary-cherry syrup for extra moisture. Don’t forget a dollop or whipped cream or creme fraiche! Simply divine.