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1
Preheat oven to 350F.
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2
Coat 8- or 10-cup baking dish with cooking spray.
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3
Place dried cherries in bowl, cover with 1/2 cup boiling water, and let stand
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4
10 minutes, or until softened.
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5
Drain, reserving soaking liquid.
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6
Spread half of bread cubes in bottom of baking dish.
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7
Sprinkle with cherries, then cover with remaining bread cubes.
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8
Whisk together milk and cocoa powder in medium saucepan.
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9
Bring to a boil over medium-low heat, whisking occasionally.
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10
Remove from heat, and stir in chocolate until melted.
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11
Whisk together eggs, sugar, cinnamon (if using), and salt in medium bowl.
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12
Whisk in 1/2 cup hot milk mixture to temper eggs, then whisk in remaining milk mixture and reserved cherry soaking liquid.
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13
Stir in vanilla.
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14
Pour liquid over bread, and gently press bread down to submerge in liquid.
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15
Let stand 20 minutes, pressing on bread and gently squeezing with hands occasionally.
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16
Place baking dish in larger roasting pan, and add hot water to come halfway up sides of baking dish.
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17
Bake 30 minutes, then reduce heat to 325F, and bake 40 to 45 minutes more, or until pudding is slightly puffed and custard is set.
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18
Remove from water bath, and spread preserves over top.
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19
Cool 10 minutes before serving.
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20
Serve warm or cool.
