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In a large microwave safe bowl, mix together the butter, cocoa powder, sugar, egg, and vanilla. Heat the mixture in the microwave in 10 second intervals, whisking well after each interval, until the mixture is the consistency of pudding, about 1-2 minutes in total. Add the graham cracker crumbs and coconut and stir to combine.
Divide the mixture evenly among the jars and press the mixture firmly and evenly into the bottom of the prepared jars using your fingers or the end of a wooden spoon.
Whip the whipping cream until stiff peaks form. Set aside. In a separate medium bowl beat the cream cheese until soft. Add in the sugar, vanilla custard powder, and vanilla and whip until light and fluffy. Add the whipped cream and beat just to combine. Divide the filling equally among the jars, smoothing the tops.
Place the chocolate and the cream in a small microwave-proof bowl and microwave on high at 20 second intervals, stirring between each, until it is melted and smooth. Spoon over the jars and tilt to cover completely in an even layer. Place in the fridge to chill for at least 30 minutes before serving or cover and refrigerate for up to 5 days.