1.Grease a 19cm x 29cm lamington pan.
2.Combine butter, cocoa and sugar in saucepan, stir constantly over heat without boiling until sugar is dissolved; transfer to large bowl. Stir in egg, coconut, walnuts and biscuits. Press mixture evenly over base of pan. Refrigerate 30 minutes or until firm.
3.Melt half the chocolate over hot water; remove from heat. Stir in marshmallows and almonds, spread over base; sprinkle with cherries.
4.Melt remaining chocolate over hot water, drizzle over cherries; refrigerate until set before cutting.
Keeping time: 1 week.Note