Line a medium sized baking tray (28inch) with grease proof paper and set aside.
Place the biscuits into a sandwich bag and with a rolling pin, break up into crumbs, but not too fine and set aside.
In a saucepan, melt the butter and sugar over a low heat, then stir in the golden syrup and cocoa powder and mix together.
Take off the heat and add the crushed biscuits, raisins and glace cherries and mix until everything is covered in chocolate.
Tip the biscuit mixture into the prepared baking tray, press down.
In the meantime, melt the chocolate over a saucepan of water. Once melted, pour over the biscuit mixture and level out. Place the tray in a fridge for 2-3 hours.
When ready to eat, remove from the fridge, cut into squares and any left over place in a storage tin for another day.
