Line a 20cm cake pan with bakers paper, ensuring it comes up higher than the sides of the pan roughly 2cm.
Using a frying pan lightly toast the coconut over medium heat for approximately 3 minutes.
In a heatproof bowl combine the dark chocolate melts and the condensed milk.
Sit the bowl over a saucepan of simmering water and stir the mixture until it is smooth.
Add the coconut and Cherries to the mix and remove from heat.
Pour the mixture into the prepared pan and spread evenly over the base.
Refrigerate until firm.
Lift fudge from the pan and cut into squares.
I love to give this fudge as gifts during the Christmas season as well as add it to our dessert list on Christmas day. These sealable plastic bags are a great way to package and give treats in over the holidays. You can find them in most discount stores.