Preheat oven to 180°C. Lightly grease a 16cm x 26cm slab pan and line with nonstick baking paper.

Place chocolate and butter in a microwave-safe dish. Microwave on Medium/50% power, stirring once, for 2 minutes or until melted.

Stir the sugar into the chocolate mixture, stirring well to dissolve any lumps. Stir in the eggs, flour and coconut. Fold in cherries.

Pour mixture into the prepared pan and bake for 40 minutes. Leave in pan to cool before cutting into squares to serve.