Combine cream cheese, butter, maple syrup, orange juice, and zest in a food processor until well mixed.
Break up croissants into large pieces.
Scatter the croissants into a greased 9x13" baking dish.
Spread the cream cheese mixture over the croissants.
In a large bowl, beat the eggs, cream, cranberries and cinnamon. Pour the egg mixture over the croissants and cover.
In the morning, preheat oven to 350 degrees.
Remove souffle from refrigerator, uncover and allow to return to room temperature before baking, about 10 minutes.
Bake for 45 minutes or until golden.
Combine marmalade, Grand Marnier and maple syrup in a small saucepan and heat.
Serve dusted with powdered sugar, orange slices, and marmalade syrup.