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Base:

1/2 cup butter

1/3 cup cocoa powder

1/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 3/4 cup graham cracker crumbs

1 cup shredded coconut

1/2 cup chopped almonds, toasted

1. In saucepan over low heat, cook butter, sugar and egg until thickened and smooth, stirring constantly, about 5 minutes. Remove from heat. Stir in vanilla. Add graham cracker crumbs, coconut and almonds.
2. Press firmly and evenly into greased 9-inch square pan. Refrigerate until firm, about 20 minutes.

Filling:

2 cups powdered sugar

1/4 cup butter, softened

2 tablespoons maraschino cherry juice

1/4 teaspoon almond extract

1/3 cup chopped maraschino cherries

1. In bowl, using electric mixer, beat together powdered sugar, butter, cherry juice and almond extract until smooth. Stir in cherries. Spread over base layer. Cover and refrigerate until firm, about 1 hour.

Glaze:

1 cup (6-ounces) semi-sweet chocolate chips

1 tablespoon vegetable shortening

1. In top of double boiler over hot not boiling water, melt chocolate with shortening, stirring until smooth. (Or melt chocolate with shortening in microwave at 50% power for 3 minutes, stirring once.) Spread over filling layer. Cover and refrigerate until set, about 1 hour.

Bars keep for 2 weeks, covered, in refrigerator.