Line a 17.5 cm square tin (7x7 pan) with foil. Break the chocolate into squares. Put them in a basin and stand it over a pan of hot water. Heat gently until the chocolate has melted, then pour it straight into prepared tin and smooth so that the base is evenly covered. Put in the refridgerator and leave to set for about 10 minutes. Meanwhile, heat the oven to 450. Cream the margarine and sugar together until soft and then work in the egg, coconut, and cherries. Mix well. Spread over the chocolate and then bake in the oven for about 30 minutes until brown all over. Remove from the oven and leave undisturbed until quite cold. Then turn out and peel away the foil. Cut into squares, or i preferred fingers.
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