Make the fudge.  In a small saucepan, stir together carob or cocoa powder, sugar, honey, cream, salt, and half the chopped carob or chocolate.  Place over medium low heat and bring to a simmer, stirring frequently.  Allow to cook for about 5 minutes, until thick and glossy.  Remove from the heat and stir in remaining carob or chocolate, butter, and vanilla until carob and butter are fully melted.  Pour into a bowl, cover, and refrigerate until cold.

When cold, take half the fudge and break it into tiny “chips” to place in the cookies are you would chocolate chips.  They can be different shapes and sizes, but none should be too big.  Place the chips on a parchment lined tray and freeze until firm.

Make the cookies.  Preheat oven to 350 degrees F/325 degrees F convection.  Line two baking sheets with parchment.

In a large bowl, cream oil, sugar, and vanilla until combined and light and fluffy.  Beat in the eggs one at a time, followed by the ice cream until barely combined.  Stir in the flour and baking soda.

Take roughly ¼ cup portions of dough, roll into a ball and break in half.  Place a couple frozen chips inside.  Mush the dough back together, place on the tray, flatten slightly and top with a couple more chips and a couple cherries.  Repeat with all the dough and chips.

Bake about 18 minutes until puffed and golden brown.  Serve warm or cool completely on the tray.  Cookies may be stored in an airtight container for up to 4 days.