Preheat oven to 350 degrees. Line 2 baking sheet with silicon baking mats or parchment paper.
Heat the butter substitute over low heat in a large saucepan. Add the honey, increase the heat to medium-high and add the cherries, pine nuts, almonds and orange zest. Bring to a boil stirring to coat all the ingredients. Add the rice milk and continue to boil, stirring, until all the additional liquid has reduced and the mixture starts to hold together.
Place well-spaced tablespoons of the mixture on the prepared baking sheets. Bake for 8 minutes or until golden brown. Remove from the oven and let the cookies cool in a dry place on the baking sheets until they become crisp. Carefully peel the cookies off the baking mats or parchment paper.
Store cookies in a cool, dry place – humidity will make them sticky.