- Step 1
Lightly grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place chocolate and butter in a glass or ceramic heatproof bowl. Place over a bowl of simmering water. Cook, stirring occasionally with a metal spoon, for 10 minutes until melted and smooth.
- Step 2
Remove from heat. Break biscuits into pieces. Add biscuit, coconut, pistachios, raisins and cherries. Stir to combine. Spoon into prepared pan. Smooth surface. Cover. Refrigerate overnight or until firm.
- Step 3
Remove from fridge. Stand for 10 minutes. Slice and serve.