In a skillet, melt butter over medium heat. Stir in crushed cornflakes and ground cinnamon, cooking for about 5 minutes until golden and fragrant. Remove from heat and mix in sugar until combined. Allow to cool slightly.

In a large mixing bowl, beat heavy whipping cream, evaporated milk, and salt until thickened and soft peaks form (about 5 minutes). Gradually add sweetened condensed milk and vanilla extract, mixing until creamy.

Grease a 9-inch square baking pan. Spread half of the cooled cornflake mixture onto the bottom, pressing to form a crust. Pour the creamy filling over, smoothing it out, and sprinkle the remaining cornflake mixture on top, pressing down slightly.

Cover the baking pan with plastic wrap and freeze for at least 6 hours, ideally overnight.

Once frozen, cut into bars and serve. Drizzle with honey, add whipped cream, and top with maraschino cherries if desired.