Grease a round 7-cup heatproof glass container (I used pyrex) with softened butter or cooking spray and set aside.

in a blender, combine the eggs, cream, sugar, cocoa powder, salt and cinnamon, and blend for about 30 seconds.

Put the bread in a large bowl and pour the egg mixture over it, add the cherries, and gently mix by hand with a rubber spatula, until all of the cubes have been soaked with the liquid. Transfer to the prepared dish and cover with tin foil. Let stand at room temperature for 10 minutes.

Pour 1 1/2 cups water in to the instant pot and place the IP's metal steam rack on the bottom of the pot, with the handles resting along the sides. place the pudding on the steam rack and close the instant pot, securing the lid, and making sure the valve is set to sealing. Select the manual setting, and set the cooking time for 25 minutes. The pot will take about 10 minutes to come to pressure.

When the cooking program ends, let the pressure release naturally for 10 minutes and then move the valve to venting. Open the pot and using potholders lift the rack out of the pot by the handles. Uncover the dish carefully.

Serve warm with a dusting of confectioners' sugar and a dribble of heavy cream.