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For the French toast: Using a biscuit cutter or an empty can, cut a round from each slice of bread.
Spread a heaping tablespoon of the cream cheese mixture onto a bread round. Top with a second round to form a sandwich. Repeat with the remaining rounds.
Heat a griddle or large skillet over medium-low heat.
In a baking dish, whisk the eggs with the remaining 1/4 teaspoon cardamom, 1/4 teaspoon fennel and pinch cloves. Dip the stuffed bread rounds into the egg mixture, making sure that each is coated on all sides and has absorbed the egg mixture, 10 to 15 seconds of soaking per side.
Use the butter to grease the griddle. Place the egg-soaked 'sandwiches' on the griddle and cook 2 to 3 minutes per side, until lightly browned; then, using tongs, slowly roll them on their edges to ensure all sides are fully cooked.
Transfer to the French toast to plates, top with some of the cherry salsa and serve.