Line a 27cm x 18cm (11" x 7") tin with baking paper.
Place the coconut in a small heated frying pan over a low heat. Stir until lightly toasted - this takes a couple of minutes. Be careful not to burn. Set aside.
Chop your glace cherries - I like mine halved. You can chop smaller if you wish, or leave whole.
Combine the dark and milk chocolate and condensed milk in a heatproof bowl.
Stir bowl over a saucepan of simmering water until the chocolate has melted and the mixture is smooth.
Add the coconut and cherries to the chocolate and stir. You need to move quickly at this point as the mixture will start to set.
Press the mixture into your lined tin - using the back of a spoon to smooth out.Allow the fudge to cool for 10 minutes, before putting in the fridge for 2 hours.
Turn the cooled fudge out onto a board and remove the baking paper.
Place white chocolate in a heatproof bowl, and stir bowl over a simmering pot of water.
Once the chocolate has melted, remove from heat and spread over the fudge.
Using a fork, create a swirl pattern.
Once the white chocolate has set, cut the fudge into slices. Enjoy!