2 cups fresh strawberries
1 cup fresh cherries, pitted
3 to 4 cups cubed (1-1/2-inch cubes) store-bought angel food cake
1/4 cup honey, preferably orange blossom
3 Tbsp orange liqueur, or orange juice
2 Tbsp butter, melted
1/4 tsp vanilla
1/4 tsp ground nutmeg
1 cup whipped cream or vanilla ice cream
Sprigs of mint
Thread strawberries, cherries and angel food cake randomly on soaked 6-inch bamboo skewers. In a small bowl, stir together the honey, orange liqueur, melted butter, vanilla and nutmeg. (If honey is thick, warm in microwave, then stir with remaining ingredients.) Set aside 2 tablespoons for garnish.
Place kabobs on grill over medium heat. Barbecue, watching carefully to avoid burning, turning and brushing frequently with honey mixture, until grill marks appear on cake and fruit begins to soften slightly — 2 to 3 minutes.
Cross 2 skewers on each dessert plate. Place dollop of whipped cream or ice cream beside skewers; garnish with mint.
Drizzle each plate with reserved honey mixture.