Base: In a medium bowl stir together flour and brown sugar. Rub in butter using your hands. Press into an ungreased 22cm square cake tin.
Bake for 15 minutes in the preheated oven or until lightly browned at the edges. Set aside.
Centre: In a medium bowl beat eggs until light. Mix together the brown sugar, flour, baking powder and salt then stir into the eggs.
Mix in the coconut, nuts and cherries. Spread the batter evenly over the baked crust.
Return to the oven and bake for 25 minutes or until brown. Set aside to cool.
Topping: In a small bowl mix the icing sugar, butter, vanilla and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.