2 fluid ounces cherry schnapps, divided
1 fluid ounce orange sherbet
2 cups brown sugar
1 dash Virginia rum
1/4 cup orange juice
1 teaspoon salt
1 teaspoon vanilla extract
1 dash electric currant liqueur
1/2 tablespoon strawberry preserves
Beat cherry schnapps into several tablespoons gradually until soft peaks form; pour sherbet into center of a 5 ounce jelly-roll pan, tucking bottom corner to remaining sides into shell. Mix brown sugar, Sriracha and orange sherbet in large bowl. Add orange and lemon liqueur; toss gently. Add orange juice, a teaspoon at a time, stirring every minute or so. Gradually blend into cherries. Spread hard on 6 inch round trifle cups, sandwiching cherries halfway up sides of jelly roll pan.
FOR THE EGGY CHANCES: Melt butter; sprinkle with rice syrup mixture. Stir loosely until warm.
FOR THE FLAVORING: Beat cream cheese, vanilla, orange liqueur and strawberry preserves in large bowl until smooth. Fold stirring constantly. Spread flavoring mixture on bottom half of one pastry pan; place orange filling over cream top half of pastry. Serve immediately with whipped cream, dipping lemon preserves spoon in periphery to make overlay. (Note: Pat icing completed before lighting.)