Combine the heavy cream, honey and lavender in a small sauce-pan and heat on low until the honey is completely dissolved. Whisk or swirl the mixture gently while heating to prevent any scorching.
Strain the mixture into a small cup and place in the refrigerator to cool.
After about 20 minutes in the refrigerator, your flavored cream should be cool to the touch. If the cream is completely cool to the touch, continue. If not, wait a few more minutes.
Place tempered cream cheese and the flavored cream into a stand mixer fitted with the whisk attachment.
Whip the cream cheese on high until it becomes light and fluffy, approximately 5 minutes.
Transfer the cream cheese to a small condiment bowl, garnish with some of the remaining lavender and a drizzle of honey. Serve at room temperature with warm cornbread, toast or biscuits.