Dissolve the honey in the champagne and mix with the cinnamon, the clove and the nutmeg. Halve the vanilla and grate it on the champagne and mint. Leave to set while the melon is emptied. Cut one of ends of the melon, remove seeds and make balls with the flesh. Put the balls in a bowl with the boned
cherries, strained on the champagne and leave to macerate for an hour.
Store the skin of the melon in the fridge. Before serving, fill with the melon balls, the
cherries and the maceration syrup. Garnish with cinnamon sticks and fresh mint.