Preheat your oven to 160 degrees and line two baking trays with paper.
Cut the Cherry Ripe bars into pieces and set aside until needed.
Place the butter and sugars into the bowl of an electric mixer and beat for 8-10 minutes or until the mixture is light and creamy.
Add the egg and vanilla extract and mix for a further 3-4 minutes.
Stir through the flour, cocoa, bicarbonate of soda and melted milk chocolate
Add the chopped Cherry Ripe pieces and stir to combine. Place the mixture into the fridge to chill for 15 minutes.
Roll tablespoons of the mixture into balls and place them onto baking trays lined with non stick baking paper, allowing room for the Cherry Ripe Biscuits to spread and flatten slightly
Bake for 10-12 minutes or until slight cracks have formed on top of the biscuits.
Cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.