Baba'

Mix flour, honey, and salt. Add yeast, vanilla extract, half of the eggs, and 5.29 oz of butter. Once combined, gradually add the remaining eggs while mixing. Finish by incorporating the rest of the butter.
Immediately fill molds with the dough. Proof at 80°F for 60-80 minutes. Bake small molds at 425°F for 12 minutes; larger molds at 375°F for 15-16 minutes.
Cool to room temperature. Prepare syrup with 100g water, 50g sugar; cool and add rum. Soak the Baba' cakes in syrup. Slice partially open and fill with whipped cream. Garnish with maraschino cherries.