Make a syrup by pouring the water and dark brown sugar in a sauce pan and simmer for approximately 10 minutes until syrup thickens. Whisk in the cream and cinnamon and put aside. Trim the crusts off the panettone and cut into 2cm thick slices. Whisk together the eggs, cream, milk powder and water in a large deep dish and dip in the panettone slices. Immediately shallow fry in a pan with the extra melted butter until nicely browned. Serve the French toast drizzled with the syrup, dot with mascarpone cheese, garnish with raspberries and icing sugar.