Add plain biscuits to the food processor and blitz for 15- 20 seconds till they are a fine crumb
Add both types of coconut to the blitzed biscuits, blitz for 10 - 15 seconds to combine
Add chopped cream cheese and glace cherries to the biscuit coconut mix and blitz for 10 - 15 seconds to combine
Add 3-4 drops of pink food colouring and blitz for 1-2 mins till mixture comes together in one dough like form
Transfer wet biscuit mix to a large mixing bowl. Using a mini cookie scoop, portion the mix out onto lined tray
Roll each of the portions into balls and then place into the freezer for 15 mins Note 4
Add dark chocolate to microwave safe jug. Heat for 1 mins then 30 seconds bursts, stirring in between till melted
Remove cherry ripe balls from freezer. Set up work space with balls, melted chocolate and lined tray
Working one by one place balls onto fork then dip in melted chocolate. Hold above jug and allow the excess chocolate to drip off. Use a skewer to push ball off fork onto tray. Repeat for all balls.
Add white chocolate to microwave safe jug. Microwave for 1 min then in 30 second intervals till melted. Add 2-3 drops of pink food colouring to melted chocolate and stir to combine.
Transfer pink chocolate to zip lock bag. Seal bag then cut a small hole at one corner. Using a diagonal motion, decorate balls with pink melted chocolate. Repeat for all balls
Store in the fridge in an Air tight container for up to one week.