Blend cherries with orange juice in electric blender; set aside.
Mix gelatin, 2/3 cup sugar and salt in top of double boiler.
Beat in egg yolks until light.
Stir in milk and 1/2 cup water gradually.
Cook over boiling water for about 10 minutes, stirring constantly, until slightly thickened and gelatin is dissolved.
Add cherry mixture.
Chill until slightly thickened.
Beat egg whites until foamy.
Add 11/2 cup sugar gradually, beating until stiff peaks form.
Fold egg whites and whipped cream into gelatin mixture.
Turn into 1 1/2-quart souffle dish with aluminum foil collar.
Chill until firm.
Remove collar; garnish with whole maraschino cherries and whipped cream.