Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour.

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

Top: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. Yield: 30 Bars