Melt 1/2 cup butter, sugar, cocoa, vanilla and egg in saucepan over low heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, wafer crumbs and almonds. Pat firmly into a greased 9 inch square pan. Chill for 1 hour.
Cream 1/4 cup butter and cherry juice. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over wafer crumb mixture and chill until firm.
Heat chocolate and remaining butter, stirring constantly until melted and smooth. Drizzle chocolate over filling. Chill. Cut into bars.