Untie roast; trim fat from roast. Retie roast. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450° oven. Reduce heat to 350°, and bake 1 hour and 15 minutes.
Brush roast with honey, and sprinkle with breadcrumbs. Combine wine and vinegar; pour over roast. Bake, uncovered, an additional 30 minutes or until meat thermometer registers 160°.
Remove roast from pan, reserving drippings. Let roast stand 10 minutes. Skim fat from drippings, and place drippings in a small saucepan. Bring to a boil; add cherries, and simmer 10 minutes. Combine brown sugar, cornstarch, and water; stir well. Add to cherry mixture. Cook, stirring constantly, until thickened.
Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cherry sauce.