In a small bowl, combine the cherries, 1/4 cup honey, ginger and lemon zest; set aside.
Core apples, leaving bottoms intact. Peel top half of each apple; place apples in an ungreased 8-in. square baking dish. Fill with cherry mixture; dot with butter. Combine the apple juice, cinnamon and remaining honey; pour over apples. Bake, uncovered, at 350° for 55-65 minutes or until tender, basting occasionally with pan juices.
In a small bowl, beat the creme fraiche, cream and honey until soft peaks form. Serve with warm apples.