For the Sweet Buns:
In the bowl of a stand mixer, combine the flour, sugar, and yeast. Whisk together, then create a well in the center.
Add warm milk and egg yolk to the well, and knead with the hook attachment until the liquid is absorbed.
Add orange zest, vanilla bean seeds, and honey. Continue kneading until evenly distributed.
Gradually knead in butter, a little at a time, finishing with the salt. Once incorporated, knead for 8-10 minutes to achieve a soft, stretchy dough.
Transfer dough to a greased bowl, turning to coat. Cover with cling wrap and let rise in a warm, draft-free space until tripled in size, about 2 hours.
Divide dough into 12 equal parts, fold and shape into balls. Place on a parchment-lined baking sheet, cover with sprayed cling wrap, and let rise for an hour.
Make the egg wash by beating an egg with heavy cream, and brush over risen dough balls.
Preheat oven to 350°F. Bake for 20 minutes, then cool completely before filling.
Whipped Cream Filling:
Beat heavy cream with powdered sugar until stiff peaks form.
Slice cooled buns partially, fill with whipped cream, add a cherry if desired, and dust with powdered sugar. Top with a whipped cream rosette and another cherry.