Preheat oven to 180°c, line baking sheets with parchment paper. Mix together all-purpose flour, baking powder & salt, keep aside. In a bowl, cream softened butter and sugar together until light and fluffy. Beat in the egg, vanilla extract & cherry extract until well combined, add dessicated coconut mix well, gradually add flour mixture and mix until just combined. Don't over mix, roll dough into small balls or shape as desired, place on baking sheet.

Bake for 10-12 mins until the edges are lightly golden. Let cool completely. For the cherry butter cream filling: Beat softened butter until creamy, add icing sugar, cherry extract, milk and optional colour, beat until smooth. Spread a layer on the bottom side of one cookie, sandwich with another cookie's gently. Roll in coconut: lightly press the edges of each sandwich cookies into dessicated coconut to coat the butter cream edges.

For the glaze: in a small bowl, combine the cherry extract, vanilla extract with powdered sugar, add water/ milk a little at a time, until the glaze reaches a smooth, pourable consistency. Drizzle over each cookie's in zigzag patterns, let glaze set at room temperature for 15–20 mins. Garnish as your desired, or with fresh parsley and rose.