Reserve 16 cherries from a 200g punnet, and pit and halve the rest. In a food processor, blitz 150g ginger biscuits to a fine crumbs,
and then add another 150g ginger biscuits and pulse into small pieces, about 1 cm or so. Tip into a large bowl together with the halved cherries.
Melt 100g butter, 150g milk chocolate and 50g golden syrup, stirring well until smooth, then pour over the biscuits and cherries. Stir gently
to mix well then tip into a 20cm square baking tin lined with baking parchment, pressing into the corners and levelling. Melt 150g milk chocolate
in a basin set over simmering water and similarly melt 75g white chocolate in another basin (you could also melt the chocolate in a microwave oven).
Spread the milk chocolate over the tiffin, then drizzle over the white chocolate and use a skewer to mix into a marbled effect. Place 16 cherries
on the top so they will be in the middle of each square when cut, and chill for several hours. Remove from the tin and cut into 16 squares.