In a small bowl, stir the honey and brandy together until the honey has dissolved and the mixture is smooth. This ensures it incorporates evenly into the cream.
In a large, chilled mixing bowl, use an electric mixer to whip the heavy cream and confectioners' sugar on medium-high speed.
Beat until it just begins to form firm, distinct peaks.
With the mixer on low speed, slowly pour the honey-brandy mixture into the whipped cream.
Once it's all added, increase the speed to medium and beat until the cream is perfectly smooth and has thickened again. It will be softer than a typical whipped cream but should be luscious and spoonable.
Spoon the boozy cream evenly into 6 dessert glasses or small bowls.
If desired, top with chocolate curls or glacéed cherries. For the best flavor and texture, chill in the refrigerator for at least 2 hours before serving.
