In a small bowl, stir together the Cream Cheese (8 ounce), thawed Frozen Cherry (16 ounce), Cherry Juice (2 tablespoon), Honey (3 tablespoon), Salt (1 pinch) and Pistachios (1/4 cup). Mix until evenly combined and the mixture turns a light violet hue.
Slice the Challah Bread (1) into 8 slices. Down the middle of each challah slice, create a pocket, but don't cut all the way down. Stuff each challah slice with a hearty amount of filling.
Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.
Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the Milk (1 cup), Heavy Cream (1 cup), Egg (3), Vanilla Extract (1 teaspoon), Ground Cinnamon (3 teaspoon), and Salt (1/2 teaspoon).
Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid.
Add a pat of Unsalted Butter (to taste) into the skillet to melt and spread around. Place the soaked french toast, two pieces at a time and cook for about 3 to 5 minutes on the first side, or until golden brown all around.
Flip the french toast over and continue to cook for another 3 minutes. Keep the finished toast on a baking sheet in a 250 F oven while you cook the rest.
Serve with a dusting of Powdered Confectioners Sugar (to taste), a sprinkling of chopped pistachios and of course, Maple Syrup (to taste). Enjoy!