Preheat your oven to 160°C (140°C fan forced). Grease three 20cm round cake pans with melted butter and line the bases with baking paper.

In a large microwave-safe bowl, blend the hot water, finely chopped chocolate, and butter, and melt them together on High, stirring every minute until completely smooth.

Whisk in the caster sugar, plain flour, self-raising flour, cocoa powder, and lightly whisked eggs until combined.

Gently fold in the chopped Cherry Ripe pieces.

Divide the batter into the prepared pans and bake for 25 minutes, or until a skewer comes out clean. Allow to cool in the pans for 2 hours.

In a separate bowl, combine the quartered glace cherries, sweetened condensed milk, and desiccated coconut, adding food coloring as desired.

Divide the mixture over two cooled brownie cakes and bake for an additional 15-20 minutes until just set.

Let cool completely before gently removing from pans.

Melt the chopped chocolate and butter together in a microwave-safe bowl on Medium, stirring frequently until smooth.

Place one of the Cherry-topped cakes on a serving platter and spread half of the chocolate filling over the top.

Stack the second Cherry-topped cake on top, sealing with remaining filling and finishing with the plain brownie cake.

Chill assembled cake in the fridge for 1 hour.

Line a tray with baking paper, dry the maraschino cherries on a paper towel, and dip them in the melted chocolate melts.

Set them aside until firm.

Heat the chopped dark chocolate and sour cream together in a microwave-safe bowl on Medium until melted and smooth. Spread ganache over the top and sides of the cake, decorating with chocolate-dipped cherries and Cherry Ripe wedges.