Step 1

Grease two 8cm x 26cm (3-inch x 10¼-inch) bar pans.

Step 2

Sprinkle gelatine over the water in small bowl. Combine sugar and the extra water in small saucepan; cook, stirring, over low heat, until sugar dissolves. Stir in gelatine mixture; bring to the boil. Boil, without stirring, 8 minutes. Remove from heat, stir in juice and extract. Divide mixture among two small bowls; tint one mixture pink. Cool to room temperature.

Step 3

Beat gelatine mixtures with electric mixer on high speed about 8 minutes or until very thick; spread into pans. Cover; refrigerate 1 hour or until set.

Step 4

Place large piece of baking paper on bench; sprinkle with coconut. Turn marshmallow from pans onto paper; turn to coat in coconut. Using a hot knife, cut marshmallow into 2cm pieces; reserve remaining coconut.

Step 5

Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with foil.

Step 6

Melt chocolate and butter in medium heatproof bowl over medium saucepan of simmering water (do not allow water to touch the base of bowl). Remove bowl from heat.

Step 7

Spread 1/2 cup of the chocolate mixture over base of pan. Arrange marshmallows on chocolate in pan; top with reserved coconut, cherries and peanuts. Drizzle remaining chocolate over mixture. Cover; refrigerate 2 hours. Serve cut into pieces.