Place cookies in food processor. Whirl until finely ground. Or place cookies in large plastic food-storage bag; crush with rolling pin until finely ground. Transfer crumbs to a bowl. Add butter and 1 tablespoon of the sugar; stir until evenly blended. Press into 9-inch removable-bottom tart pan.

Heat marmalade over low heat in small saucepan just until melted. Pour over bottom of tart shell, tilting and spreading to cover. Place in refrigerator for 15 minutes.

Meanwhile, heat both kinds of chocolate and 1 cup of the cream in saucepan over low heat until chocolate is melted and smooth. Pour into tart shell. Refrigerate until chocolate sets, 4 hours.

To serve once tart is set, remove from refrigerator and let stand on counter for 15 minutes. Meanwhile, whip remaining 1 cup heavy cream with 1 tablespoon of the remaining sugar. Spread whipped cream over tart, allowing some filling to peek out from under cream. Arrange berries on top. In a small bowl, toss orange zest with remaining 1 teaspoon sugar. Scatter on top of whipped cream; serve.