In small bowl, whisk together the orange juice, cornstarch and honey. Transfer to a large sauté pan.
Bring to a boil over medium-high heat, whisking until thickened.
Stir in cherries and orange zest; simmer for 6-8 minutes. Remove from heat.
Pour in brandy and ignite with a long lighter. Gently shake pan until the flame has gone out.
Serve over ice cream or angel food cake.