Coarsely chop your walnuts and place them in a small skillet on the stove. Heat the walnuts on medium high and stir for 3-4 minutes, until toasted and fragrant. Turn off the heat and transfer the walnuts to a plate to cool.
Chop your ½ red onion and set it aside.
If starting with a whole jalapeño, rinse and dry it. Cut off the stem and root ends. Then slice the jalapeño in half the long way, saving half for another use. Chop your ½ jalapeño and set it aside with the seeds. (Do not touch your face or eyes after handling a jalapeño, or it will burn. Wash your hands well.)
Slice each avocado in half. Gently squeeze out the pits and discard them. Scoop out the avocado flesh into a small mixing bowl.
Squeeze your lime juice over the avocado. Use a potato masher to mash and stir the avocados until smooth.
Stir in your salt, pepper, red onions, chopped jalapeño with seeds, half of your toasted walnuts and one tablespoon of Gorgonzola. Stir in half a tablespoon of honey, saving the rest to drizzle on top.
Rinse your cherries and pat them dry. Remove the stems. Slice the cherries in half with a small knife. (It's better not to cut from root to stem. Instead, position the cherry on a cutting board with the root end on the right. Slice vertically through the middle of the cherry.) Gently squeeze the cherry as you pull it apart with two hands. Gently squeeze out the pit, using your knife to scoop it out if needed. Discard the pits.
To assemble, scoop half of your guacamole into the center of a dinner plate or serving platter. Place some cherry halves on top of the guacamole.
Scoop the rest of your guacamole over the top of the cherries. Place some cherry halves on your plate in circle around the guacamole.
Sprinkle on the rest of your Gorgonzola, and add the remaining cherry halves on top.
Sprinkle on the remaining walnuts and drizzle with the rest of the honey.
Serve chilled, with tortilla chips or toasted baguette slices and refrigerate the leftover dip, covered with plastic wrap, for up to two days. Stir the guacamole if it gets too dark green.
It's important to add the cherries as described, instead of stirring them into the dip. Stirring them in will turn your guacamole into a gross, ugly color!