Preheat the oven to 375.
In a large bowl stir together the flour, baking powder, and baking soda.
Pour in the beer and the honey, stir until just combined.
Pour into a loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
Bake for 50 minutes or until the top springs back when lightly touched. Allow to cool, remove from pan (this can be done a day in advance).
Cut the bread into cubes. Reduce oven to 350F.
Add the chopped bacon to a pan off heat. Add to medium heat and cook until the bacon is crispy and the fat has rendered (this method of starting bacon in a cold pan and cooking on a lower heat is the most effective way to render fat and crisp the bacon).
Remove the bacon with a slotted spoon, reserving the pan and the bacon grease.
Turn the heat to medium high and add the bread cubes. Cook until the bread is lightly toasted. (If your pan is too small to accommodate, place bread cubes on a baking sheet, drizzle with bacon fat, and bake at 350F until toasted, about 10 minutes).
Add the bread cubes to a 4-quart (or 9x13) baking dish along with the bacon and the dried cherries.
Melt the butter in the pan, add the onion, celery, and carrots, cooking until softened. Add the sage, parsley, thyme, salt, pepper, and garlic powder stirring to combined.
Add the chicken broth, simmering for 3 minutes.
Pour the broth, vegetables and herbs over the bread cubes. Toss gently to combine.
Bake at 350 for 25 minutes. Serve warm.