Preheat oven to 325°F.
In a bowl of a stand mixer, beat the butter and sugar and honey until well combined.
While the mixer is running, add the eggs, one at a time, scraping the bottom of the bowl between additions.
Add the canola oil, buttermilk, and vanilla extract and beat until well combined.
In a medium bowl, sift together flour, baking powder, and salt. In a small bowl, add the beer and lemon juice.
Alternating between the dry ingredients and the beer, slowly add both to the mixer, a little at a time, until all the ingredients are just combined.
Grease and flour a 9x13 baking pan. Pour the batter into the prepared pan.
Bake at 325°F until light golden brown, 23–26 minutes. Remove from the oven and allow to cool completely.
Stir together the cornstarch and sugar in a saucepan. Stir in ½ cup pale ale until dissolved, stir in the cherries. Simmer over medium high heat until cherries have started to break down and sauce has thickened, about 15 minutes.
Pour the cherries over the cake in an even layer. Chill until set, about 1 hour.
In the bowl of a stand mixer add the heavy cream, powdered sugar and 2 teaspoons vanilla extract, beat until medium peaks form, about 5 minutes. Spread the whipped cream in an even layer over the cake. Chill until ready to serve.