Hot X Buns

Cut the hot cross bun quarter into 3 slices. Leave on a tray, covered with a cloth, to dry out overnight. Process the dried hot cross bun to coarse breadcrumbs and transfer to a small bowl. Drain the water from the other hot cross bun, then process to a purée.
Put the cream and spices in a saucepan over medium heat and bring to the boil. Put the chocolate in a bowl. Pour over the hot cream mixture and set aside for 2 minutes. Stir until smooth, then cool the mixture to 50°C (122°F).
When the chocolate mixture is at the right temperature, blitz in the butter with a stick mixer until smooth. Fold through the orange peel, hot cross bun purée and crumbs, and chopped raisins. Allow the ganache to cool and become firm enough to pipe.
Fill a piping (icing) bag with a 7 mm (3/8 inch) plain nozzle with the ganache. Pipe the ganache on the flat side of half the macaron shells, then top with the remaining shells. Put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve or transfer to an airtight container. Note: To make the crosses on the shells, you will need some uncoloured macaron mixture. As soon as you pipe each macaron onto the tray, pipe a cross on top using the uncoloured mixture. Don’t pipe all the way to the edge – when you tap the tray the lines will extend.