Crust
Pre-heat the oven to 350°F.
Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

Filling
With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
Mix in coconut extract
Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

Glaze
Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

Stir the chocolate in a double boiler and melt.

Add a small amount of the melted chocolate to the egg yolks, then add the yolks to the chocolate mix, mix well and cook for 2 minutes. Stir in the vanilla. And set aside.

Beat the cream until it begins to thicken, then add the sugar and beat until stiff peaks form.

Fold the chocolate into the cream. Refrigerate for 2 hours.

Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined.

The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.