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Crush the chocolate cookies in a food processor and mix with the melted butter until it resembles wet sand.
Press the cookie mixture into a greased and lined shallow slice tin to form the base.
In a large bowl, mix together the desiccated coconut, sweetened condensed milk, quartered glace cherries, and melted white chocolate. Add a few drops of rose pink food colouring and mix well.
Spread the cherry and coconut mixture over the cookie base and press down to compact it.
Melt the semi-sweet dark chocolate and spread it over the top of the slice.
Refrigerate the slice for about an hour until the chocolate layer is set.
Slice and serve.