Base: Cook butter, sugar, cocoa, vanilla extract and egg in saucepan over
low heat , stirring constantly until custard begins to thicken. Remove from
heat and stir in coconut, crumbs and almonds. Pat firmly into prepared pan.
Chill for 1 hour.
Filling: Cream butter, cherry juice and extract. Gradually beat in confectioners'
sugar to a make a smooth spreading consistency. Stir in cherries. Spread over
base and chill until firm.
Topping: Heat chocolate and butter or vegetable shortening, stirring until
smoothly melted. Drizzle chocolate over filling. Chill.