• Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder.
• Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt.
• Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast.
• Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted.
• Serve warm topped with maple syrup, cherry jam and whipped cream.

for the cherry jam

• In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
• Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
• Remove from the heat and cool to room temperature. Store in the fridge.

for the Whipped Cream

• Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes.
• Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl.
• With a whipping attachment, whip the cream mixture on medium until peaks form.
• Place in an airtight container and keep in the fridge until ready to use.