Add cherries and honey to a small sauce pan and bring to a boil over medium heat. Continue to boil for 10-15 minutes or until cherries are softened. Mix arrowroot flour into cold water until dissolved, then stir into boiling cherry mixture. Set aside to cool in refrigerator.
Add crust ingredients to a Nutribullet with milling blade (or food processor) and pulse until pecans are finely ground and the crust can be pressed together easily. Divide evenly into 4 serving glasses and press down into the glass. Set aside.
Add cheesecake ingredients to a large bowl and combine using a hand mixer. Scoop into a piping bag and pipe cheesecake mixture into the 4 serving glasses.
Add cherry topping over the cheesecake mixture and top with chocolate curls and whipped cream, if desired.
For a lighter version of this recipe, skip the crust and you'll avoid 100 calories and 9 grams of fat per serving. Or you could stretch the recipe into more servings!