Directions:

Heat orange marmalade in small saucepan over medium-low heat. Add cherries and cook for five minutes stirring frequently. Remove from flame.

Slice croissants in half lengthwise, as if to make a sandwich. Whisk eggs, milk and cream in flat-bottomed baking dish. Lay croissant pieces in egg mixture, flipping several times as liquid is absorbed.

Add canola oil to griddle and heat on medium flame. Cook croissant slices until golden brown on each side.

Place bottom croissant slices on serving plates. Top with 1/2 cup cherry mixture. Top with croissant tops, add a dollop of whipped cream and finish with a pour of chocolate sauce.