1. In a small bowl, blend cognac and brown sugar. Stir in Mascarpone until smooth. Holding 2 skewers parallel about 1/2" apart, skewer 5 berries; repeat with remaining skewers and berries. Roll in confectioner's sugar.
2. Heat grill to medium to medium-high and oil grill grate. Grill challah 1 minute per side or until lightly toasted. Remove and top with Gourmandise. Grill strawberries 2 minutes per side or until slightly softened. Arrange on challah and top with Mascarpone mixture.