Melt butter in small saucepan. Add sugar and cocoa powder, mix well. Add egg, stir well. Egg will cook and thicken.
Once thickened, remove from heat and pour into a larger bowl containing the last 3 bottom ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
Drain and finely chop the cherries, reserving 3 tablespoon of the syrup.
Cream Butter. Add cherry syrup and pudding powder, mix until well combined. Add cherries, stirring until once again well combined.
Slowly and carefully add confectioner’s sugar to cherry mixture. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Use a few drops of food coloring to boost tyhe pink color, if desired. Spread evenly over bottom layer.
Melt butter and chocolate over low heat. Remove from heat, allow to cool slightly, then pour over middle layer. Chill in fridge before slicing into bars.
* Vanilla pudding powder is the closest ingredient to “custard powder”, which is what you’d use if you’re in Canada or the UK.