1.Grease a 19cm x 29cm lamington pan, line base and sides with paper; grease paper well.
2.Melt chocolate in bowl over hot water, stir in milk, brandy and coffee, then stir in biscuits, walnuts, sultanas and cherries. Press firmly into prepared pan.
3.To make almond paste; combine sifted icing sugar and almonds, stir in egg and lemon juice. Knead lightly until smooth on surface which has been dusted with a little extra sifted icing sugar.
4.Roll out almond paste large enough to cover base, press gently on to base, smooth surface with knife. Spread almond paste with topping, refrigerate until set before cutting.
5.To make chocolate topping; melt chocolate and butter in bowl over hot water. spread over slices. Cut when cooled.