Whisk the cornstarch with 1/2 cup of milk and set aside. Pour the remaining milk, water, flavored water and honey, and heat gently in a medium saucepan until the sugar is dissolved.
When the milk begins to bubble on the edge of the saucepan, whisk in continuously the cornstarch mix until the pudding comes to a boil and thickens like thick custard. Remove from heat.
For Sour Cherries Sauce
Mix the sugar and cornstarch and water in a small saucepan. Add the sour cherries.
Cook over a medium heat until in comes to a boil, lower heat and simmer for 2 minutes more.
Remove from heat and let cool.
Assembly
Pour into 6 individual bowls or wine glasses and top with sour cherries sauce. Let it cool in the fridge until set, about 3 hours.