Beat the eggs, egg yolks, and 40 grams (approximately 2 tablespoons) sugar over a hot water bath until light and foamy with a hand mixer. Place the bowl over cold water and continue to beat until the mixture is cooled somewhat.
Soak the gelatin in cold water, then drain and dissolve in cherry brandy in a small saucepan over low heat, then stir into the egg mixture.
Melt the crushed chocolate in a hot water bath, then mix with the gingerbread spices into the custard.
Using a spice mill or grinder, chop and mix the gingerbread finely.
Beat the cream until stiff and fold into the custard along with the gingerbread crumbs. Place the mixture in the refrigerator for at least 3 hours.
Heat the tea, juice, rum, Port wine, spices, and 50 grams (approximately 2 tablespoons) of sugar in a saucepan. Mix the cornstarch with a little cold water, stir into the tea mixture, bring to a boil, thicken, let cool and refrigerate.
For the caramel, melt 100 grams (approximately 4 tablespoons) sugar in a pan and caramelize until light brown. With a fork, drizzle the caramel onto baking paper in a lattice pattern and allow to cool.
Rinse the oranges in hot water, pat dry, and remove 2 tablespoons of zest. Peel the oranges thoroughly and cut into segments with a sharp knife.
To serve, using 2 heated spoons, form the gingerbread mousse into oblong shapes and serve with orange zest, segments, and the sauce. Decorate with caramel lattice pieces and serve dusted with powdered sugar.