1. COMBINE the white chocolate and half of the condensed milk in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
2. BEAT the white chocolate mixture using an electric mixer until smooth. Add half of the cream and the coconut essence and beat until soft peaks form. Fold through the glace cherries. Spoon mixture into base of a lined 25cm x 12cm loaf pan. Sprinkle with Cherry Ripe. Cover and freeze for 2 hours or until firm.
3. COMBINE the dark chocolate and the remaining condensed milk in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
4. BEAT the dark chocolate mixture using an electric mixer until smooth. Add remaining cream and beat until soft peaks form. Gently spread over the Cherry Ripe. Cover and freeze for 4 hours or overnight. Turn out onto a serving plate, slice and serve.