Let's start cooking!
Soak the gelatine in cold water. Heat the cream until it boils. Beat the egg yolks in a mixing bowl.
Pour the cream into the egg yolks whilst stirring and then return the mixture to the pan and heat it to 80°C. Add the soaked gelatine. Pour the cream over the chocolate and mix until it is melted.
Add the Grand Marnier to the cream, cover with cling film and refrigerate until firm. Cut the Amarena cherries in half.
Use a piping bag to pipe a layer of chocolate cream on the Almond Thins, place the cherries on top and add a little finely grated orange zest. Cover with another Almond Thin.