Preheat your oven to 190°C (375°F). Place the duck on a clean surface and pat the skin dry with paper towels to help it crisp during roasting.
Use a sharp paring knife to lightly score the duck skin in a crosshatch pattern, being careful not to cut into the meat; this allows the fat to render out and helps crisp the skin.
Rub the duck all over with salt, pepper, and five-spice powder, ensuring the seasoning covers all sides evenly for a fragrant crust.
Place the duck on a rack inside a roasting pan, breast side up, to allow excess fat to drip away during cooking.
Roast the duck in the oven for about 1 hour and 20 minutes, or until the skin turns crispy and golden brown, and the juices run clear when pierced at the thigh.
While the duck roasts, add cherries, red wine, cinnamon stick, and honey to a small saucepan and bring to a simmer over medium heat, stirring occasionally until the cherries break down and the sauce thickens slightly, about 15 minutes.
During the last 20 minutes of roasting, brush the cherry glaze generously over the duck using a basting brush, allowing the glaze to caramelize slightly and create a glossy finish.
Remove the duck from the oven and let it rest for 10 minutes on a cutting board; this helps the juices redistribute and keeps the meat moist.
Carve the duck into servings, ensuring each piece has crispy skin and tender meat, and serve with extra cherry glaze on the side for drizzling.
