COMBINE cream and sugar for Panna Cotta and purée for 20 minutes.
ADD gelatin last. Place into mold, and refrigerate for 2 hours.
DICE and combine pineapple with vanilla bean, brown sugar, pineapple juice and salt for Roasted Pineapple. Roast in oven for 20-25 minutes.
REMOVE from the oven and reduce to make a sauce over medium-high heat until it coats the back of a spoon.
COMBINE all ingredients for Passion Pineapple Gelée in a pot over medium heat. Add gelatin last and cook for 15 to 20 minutes. Combine with Roasted Pineapple and cook until it has consistency of caramel.
PLACE in oven for 20 minutes. Remove and allow to cool.
COMBINE the ingredients for Cherry Sauce and set aside.
PLATE the Panna Cotta and coat with the Roasted Pineapple.
DOT with Passion Pineapple Gelée and Cherry Sauce.