Line a 28 x 18cm slice tin with baking paper, make sure you leave plenty of paper hanging over the edges to help you remove the Cherry Ripe Slice from the tin.
Crush the biscuits until they are small crumbs. Place them into a bowl along with the melted butter and stir to combine.
Pour the biscuit mixture into your prepared tin and push down with the back of a metal spoon to flatten the surface before popping into the fridge.
Roughly chop the glace cherries (optional) and put them into a bowl. Add the condensed milk and coconut and mix well to combine.
Pour and spread the cherry mixture over the chilled biscuit base (I find using two spoons is the easiest way to do this) and push down with the back of a metal spoon to flatten the surface. Place the slice into the fridge to chill for half an hour.
Break the milk chocolate into pieces and place in a microwave safe bowl and cook for 30 second spurts until the chocolate has melted.
Pour the melted chocolate over the top of the no bake Cherry Ripe Slice and put back into the fridge until it's set.
Cut into small pieces and enjoy.