Preheat the oven to 180°C.

Line the square tin with parchment paper.

Connect the whisk attachment to power handle.

Add egg whites to a large bowl.

Whisk until stiff peaks formed and set aside.

Add egg yolks, sugar and vanilla into a clean large bowl.

Whisk until the mixture is pale, fluffy and doubled in volume.

Transfer the egg whites into the yolk mixture.

Carefully fold in until roughly combined.

Sift the flour and baking powder over the large bowl.

Add the melted butter into the bowl.

Gently fold together until evenly combined, trying to keep as much air in as possible.

Pour the mixture into the prepared tin.

Bake at 180°C for 25 minutes until golden.

Remove from the oven and let cool slightly.

Add the gelatine leaves and water into a small bowl.

Soak for 5 minutes until soft.

Add the cherry jam and cherries into a saucepan.

Heat over a low heat until the jam has melted.

Add the soaked gelatines leaves into the saucepan.

Stir until dissolved.

Remove the whisk attachment.

Connect the hand Blender Attachment to power handle.

Blend the jam mixture until smooth and set aside

Remove the warm sponge from the tin.

Cut into equal squares.

Dip each square into the cherry mixture until coated.

Roll in the coconut until coated and let cool.

Serve with fresh cherries.