Place the glace cherries into the TM bowl and puree on Speed 8 for 10 seconds.
Scrape down the sides of the bowl.
Add the coconut and condensed milk and mix on Reverse, Speed 4 until completely combined.
Add the pink food colouring and mix on Reverse, Speed 4 until the colour is evenly distributed.
Roll mixture into heaped teaspoon-sized balls and place onto a baking tray.
Place the tray into the freezer for 30 minutes to harden.
Place chocolate melts and coconut oil into the TM bowl.
Melt on Speed 2, 50% power for 4 minutes (scraping down the sides of the bowl partway through).
Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.
Place back onto the baking tray and top with a small Cherry Ripe square.
Repeat with remaining balls.
Keep refrigerated in an airtight container for up to 5 days.