2 Cups all-purpose flour, sifted
½ Teaspoon baking powder
½ Teaspoon salt
3 large eggs
½ Teaspoon vanilla extract
Vegetable oil, for frying and oiling the serving dish
1 Cup honey
Nonpareils (colored sugar sprinkles), for garnish
Maraschino cherries, for garnish
Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center and, one at a time, stir in the eggs. Add the vanilla and mix the well to make a soft dough. Knead on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let stand at room temperature for 30 minutes. Working with one half at a time, roll the dough into a ¼ -inch-thick rectangle. Cut the dough into ½ -inch-wide stripes. Roll each strip under the palms of your hands on the work surface to make long pencil-thick ropes. Cut the ropes into ¼ -inch pieces. Transfer the dough pieces to a large rimmed baking sheet. Line another large rimmed baking sheet with a few layers of paper towels. Pour enough oil into a large wide saucepan to come halfway up the sides and heat over high heat to 350 degrees F. Working in batches, without crowding, add the dough pieces and deep-fry, turning them as needed, until golden brown, about 3 minutes. Using a wire skimmer or slotted spoon, transfer to the paper-towel-lined baking sheet. Lightly oil a round serving dish. Heat the honey in a large skillet over medium heat until fluid. Add the balls and stir until completely coated. Spoon the balls onto the baking sheet. Garnish with the nonpareils and cherries. Let cool.