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Melt the chocolate and pour into a lined baking tray. Tap it out on the worktop to flatten it. Leave it to set.
Beat the sugar and eggs together till pale and frothy. Add the coconut and chopped glacé cherries, fold through until well combined. Tip out onto the set chocolate and smooth out to edges. Top with a handful of flaked almonds if you like, and press gently into the topping.
Bake in a preheated oven at 160c for 30 minutes. Let it cool fully before removing from the tin and slicing into fingers.