Honey sponge cake with cherry & caramel

Ingredients

• 4 large eggs
• 80 grams (2.8 ounces) granulated sugar
• 70 grams (2.5 ounces) liquid honey
• 100 grams (3.5 ounces) vegetable oil
• pinch of salt
• 150 grams (5.3 ounces) all-purpose flour
• 1 teaspoon baking powder
• 75 milliliters (1/3 cup) heavy cream (35%)
• 1 tablespoon glucose syrup
• 30 grams (2 tablespoons) unsalted butter
• 150 grams (5.3 ounces) frozen cherries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 750 grams (26.5 ounces) cream cheese
• 280 grams (9.9 ounces) unsalted butter, at room temperature
• 150 grams (5.3 ounces) powdered sugar
• 100 grams (3.5 ounces) bittersweet chocolate
• 80 milliliters (1/3 cup) heavy cream
• 150 grams (5.3 ounces) blueberries for the inner layer and decoration