Line a 12-section muffin tin with large muffin cases. Put the butter, syrup and sugar in a saucepan. Heat gently, stirring with a wooden spoon, until the butter has completely melted.
Take the pan off the heat. Sift the flour, spices and bicarbonate of soda into a bowl. Beat the milk and eggs together in a jug with a fork. Add the dry ingredients to the pan, mix with a wooden spoon, then gradually beat in the milk mixture until smooth.
Pour the gingerbread mixture into the muffin cases until two-thirds full. Bake in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes until well risen and the tops spring back when pressed with the fingertips. Cool in the tin.
Sift the icing sugar into a bowl. Gradually mix in the measured water to make a smooth, thick icing. Scatter the cherries over the cakes, drizzle with the icing and leave to set.