Put 32 ounces of frozen cherries, 1 tablespoon lemon juice, and 2/3 cup honey in a medium sized saucepan. On medium heat, cook until the honey is completely melted and the cherries are soft and warm/hot (10 to 15 minutes).
Pour into a high speed blender and mix on high until completely smooth.
Pour back into the saucepan and turn the heat to medium. Add the 2 strips of orange peel, cinnamon stick, and 1 tablespoon whisky. Bring the mixture to a simmer for 5 minutes.
Add the tea bag and let it simmer for 3 minutes before taking out.
Keep cooking the glaze until it reduces down and thickens. Taste frequently and pour some of the glaze on a small plate occasionally and put in the fridge to test the thickness. You want it to set so that it does not roll off the surface of the cheesecake when you take the spring form away. Taste frequently because the 2 strips from the orange peel can begin to become the dominant flavor. After fifteen minutes, I chose to strain out the cinnamon stick and orange zest/peel and continued cooking the Cherry Glaze down until it reach the right consistency-about 15 to 20 more minutes.
Pour the Cherry Glaze into a glass container and let it cool enough so that it is slightly warm and still easy to pour. Slowly pour on the cheesecake and spread it evenly across the surface. Put in the fridge overnight and serve the next day.