Line a 16cm square cake tin or 16cm x 25cm slice pan with baking paper
Crush biscuits in food processor until becomes coarse crumbs
Melt butter with the sugar and cocoa powder and leave to cool 5 minutes
beat in egg and vanilla essence mix
add cherries, biscuit crumbs and flaked almonds
mix until well combined
press into prepared tin and put in fridge to set
Make icing and ice top of slice and scatter on extra almond, leave to set
Lift out of pan and us a very sharp knife to cut into bite sized pieces
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Notes & Tips
Will keep for up to 1 week in the fridge
Use scissors to chop the cherries
You can change the ingredients to suit your taste but the measurements must remain the same
