Base
1/2 cup butter
1/4 cup granulated sugar
1/3 cup cocoa
1 teaspoon vanilla extract
1 egg, beaten
1 cup desiccated coconut
1 3/4 cups graham cracker crumbs
1/2 cup chopped almonds

Filling
1/4 cup butter, softened
1 tablespoon cherry juice
1/4 teaspoon almond extract
2 cups confectioners' sugar
1/3 cup chopped maraschino cherries

Topping
2 ounces semisweet chocolate
1 tablespoon butter or vegetable shortening

Grease a 9-inch square pan.

Base: Cook butter, sugar, cocoa, vanilla extract and egg in saucepan over low heat , stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into prepared pan. Chill for 1 hour.

Filling: Cream butter, cherry juice and extract. Gradually beat in confectioners' sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.

Topping: Heat chocolate and butter or vegetable shortening, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars.

Yield: 30 bars