Beat cream cheese, 1 tbsp sugar, heavy whipping cream, and 1 tsp vanilla extract together until smooth. Set aside.
In a wide bowl, whisk eggs, whole milk, vanilla extract, and sugar. Whisk until smooth and set aside.
Preheat a large cooking pan over medium heat and add some oil for cooking the French Toast.
Cut baguette into 1 1/2- inch thick slices. Using a serrated knife, cut each slice in the middle, width-wise. Do not cut all the way through.
Spread some cream cheese mixture inside each baguette slice.
Dip each stuffed slice of bread into the egg mixture, coating it well on both sides. Place each slice into the cooking pan.
Cook on both sides until egg is completely cooked and golden-brown.
While French Toast slices are cooking, heat up a sauce pot over medium heat.
Once the sauce pot is hot, add brandy.
Simmer for a couple of minutes and add the cherries and syrup and cinnamon to the pot. Save about a tablespoon of syrup for mixing with corn starch.
Stir corn starch and some syrup together until mixed and quickly stir it into the pot. Keep slowly stirring until the mixture is heated through and thickened. Cook for a few more minutes, stirring often.
Divide the cooked stuffed French Toast among two plates and generously top it off with cherries and sauce.
Note: If you can't find whole dark cherries in syrup, you can use cherry pie filling. Just make sure to omit corn starch when cooking the topping.