Heat oven to 450°F; line a baking sheet with parchment paper. 

Toss cherries with 1 tablespoon vanilla bean paste, then arrange in a single layer on prepared sheet. Roast cherries 15 minutes; let cool slightly. 

Transfer cherries, and any juices, to the bowl of a food processor with zest, salt and pepper; pulse until nearly smooth. Transfer cherry mixture to a large bowl with honey and remaining teaspoon vanilla bean paste; stir to combine. 

Whisk together sugar and pectin in a saucepan. Stir in water and bring to a boil over medium-high heat; boil 1 minute, stirring constantly.

Stir pectin mixture into cherry mixture until well combined

Divide jam among four 8-ounce jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.

Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.