Method I like to start off by getting everything ready and close to hand before I get down to cooking.
Line a square dish with baking paper. The size of the dish isn't particularly important, larger dishes will make a thinner slice, smaller dishes will make a thicker slice, it's up to you and your preferences. Just make sure the baking paper is smooth or the mixture will get caught in the creases and you'll have crumbly edges. I like to sprinkle a little water into the bottom of the dish, it makes the paper stick to the base and stops it popping out again.
Set up a double boiler on a low setting on the stove. The way to do this is to get a heat-proof bowl and set it over a shallow saucepan of water. Making sure the bowl doesn't touch the water, heat on low until the steam from the water begins to warm the bowl.
Roughly chop almonds and cherries into approximately halves.
Weigh out the coconut and the cranberries. I like to use moist coconut flakes rather than dessicated coconut as I find the texture softer and more pleasant.
Take your white chocolate and add it to the warmed double boiler. If you're using block chocolate, snap it up into individual squares. Stir gently and continuously until all of the chocolate has melted into a smooth liquid. This doesn't take very long at all so don't leave it and walk away.
Once the chocolate has melted, take the bowl off the saucepan and add all of the other ingredients. Stir gently until everything is evenly coated with chocolate.
Pour the mixture into the lined dish and pat down into an even layer covering the entire base.
Cover with cling film and leave it in the fridge for about an hour, or until solid.
Once the slice is sufficiently chilled, run a long-bladed knife under hot water for a few seconds then dry with a cloth. Use the warmed knife to cut the slice into bite-sized squares.
Now it's ready to serve. I recommend keeping it in the fridge until serving time, that way it keeps a firmer texture.