Line a loaf tin with baking paper and set aside. Line a baking tray with baking paper and set aside.

Add the shredded coconut, dried cherries, vanilla extract, coconut milk, coconut oil and maple syrup to a food processor. Process on high until the mixture is well combined.

Tip the coconut mixture out into the lined loaf tin. Using the back of a spoon or a spatula to spread the coconut mixture out into an even layer across the base of the loaf tin. Push down firmly to compress the coconut layer. Place into the freezer to set for one hour.

Place a heat proof bowl atop a saucepan of water. Place the saucepan onto the stovetop and bring to a medium-high heat. Break up the chocolate and add to the bowl. Stir frequently as the chocolate melts. Once the chocolate is completely melted, turn off the heat.

Remove the tin from the freezer and remove the frozen filling from the tin. Using a sharp knife cut the frozen filling into 10 bars. Place one bar onto a fork and dip the bottom of the bar into the chocolate. Lift up the bar and use a spoon to drizzle melted chocolate over the bar until it is completely coated. Hover the chocolate coated bar above the melted chocolate to allow excess melted chocolate to drip back into the bowl. Transfer the chocolate to the lined baking tray. Repeat this process with the remaining bars.

Place the tray of bounty bars into the fridge to set the chocolate. Once the chocolate is set, remove from the fridge and drizzle the remaining dark chocolate over the bars. This step is optional and purely for decoration. You might need to warm up the chocolate again so that it is runny. If the chocolate is quite thick, you can add a small amount coconut oil to thin it out.

Return the bars to the fridge to set completely before transferring to an airtight container and storing in the fridge for up to 4 days or in the freezer for up to 3 months.