Preheat oven to fan forced 160°C.
Cut croissants in half and lay bottom halves in baking dish.
Place almonds into Thermomix bowl and mill 8 sec/speed 8.
Add chocolate and mill 8 sec/speed 8.
Add butter, salt, essence, vanilla and egg and pulse together in Thermomix bowl for a few seconds. Mixture should be chunky and textured, as opposed to smooth and creamy!
When blended, spoon onto croissant halves and close croissant with top halves.
Bring water and sugar together until sugar is dissolved on Induction 6. Can add a dash of rum or brandy at this point.
Pour syrup over and allow to soak in. And this is a good point for more alcohol of choice…but you didn't hear it from me.
Sprinkle with flaked almonds and halved pitted cherries and bake for 20-25 minutes or until golden.
Serve whilst warm.