Step 1

Grease a 7.5cm-deep, 8.5cm x 23cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 3cm above edges on all sides.

Step 2

Place copha and white chocolate in a large microwave-safe bowl. Microwave, uncovered, on Medium (50%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until melted and smooth. Add Rice Bubbles and desiccated coconut. Stir until well combined.

Step 3

Working quickly, place 2 cups Rice Bubble mixture in a bowl. Tint pink with colouring. Spoon mixture into prepared pan, pressing lightly to compact. Spoon 2 cups of remaining Rice Bubble mixture over pink layer, pressing lightly to compact. Stir cocoa into remaining Rice Bubble mixture. Spoon over white layer, pressing lightly to compact. Refrigerate for 1 hour or until set.

Step 4

Place dark chocolate in a medium microwave-safe bowl. Microwave on High (100%) for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Stand for 5 minutes to cool slightly.

Step 5

Turn loaf out onto a serving board. Drizzle dark chocolate over top of loaf. Top with coconut chips and cherries. Stand for 15 minutes or until set. Cut into slices. Serve.