Add cherries and honey to a small pot and bring to a boil over medium heat. Lower heat to a simmer for another 10-15 minutes until cherries can be mashed. Whisk in arrowroot flour, bring to a boil, then remove from heat.
Crush graham crackers, then mix in melted ghee and cinnamon. Add to bottom of 4 serving cups.
Blend all cheesecake ingredients using a hand blender until smooth. Spoon or pipe on top of graham cracker crust.
Top with cherries before serving.