Line a 12-hole muffin pan (⅓-cup capacity) with large paper cases.

Place Copha in a small saucepan and stir over a low heat until melted. Remove from heat. Stand 10 minutes to cool slightly.

Combine Rice Bubbles, coconut, chopped glace cherries, chocolate and combined sifted sugar and cocoa in a large bowl. Add in the melted Copha and stir to combine. Spoon crackle mixture evenly among prepared paper cases. Refrigerate for up to one hour to set.

To make ganache, combine ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Stand at room temperature until thickened slightly

Spoon ganache on top of each crackle. Sprinkle with extra coconut and decorate with Cherry Ripe. Refrigerate for at least 1 hour or until set