Line a lamington tin with baking paper.
Combine dry ingredients in a mixing bowl.
Place copha in a small bowl, place in microwave and cook on ‘High’ for 1½ to 2 minutes (until copha is liquid).
Cool slightly, pour onto dry ingredients and mix well.
Turn mixture into lamington tin and press firmly.
Decorate top with glacè cherries.
Freeze until set (about 15 minutes), then store in the refrigerator.
Cut into squares and serve, or portion into gift bags.