I confess these originally started off as that lovely soft fudge but I got a little bored waiting for it to set so back to the oven it went and these little beauties were born.In my opinion you can never really go wrong when chocolate are coconut are involved.
Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends and grease it as well.
Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liquor.
Next add the rice bubbles and the dessicated coconut into the mixture and give it a good stir till combined.
Spread mixture into prepared pan, and flatten well with the back of a large metal spoon. Sprinkle some dessicated coconut over the top decorate with the cherries. Refrigerate for 30 mins or until set. Cut into squares. Serve.