| 1 | Grease a shallow 11" x 7" baking pan with butter; line base with parchment or waxed paper. |
| 2 | Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring until well blended. |
| 3 | Remove from heat; stir in remaining rum. |
| 4 | Roughly chop pistachio nuts; add ?of nuts to chocolate mixture with cherries and coconut. |
| 5 | Mix well. |
| 6 | Spread mixture evenly in prepared pan. |
| 7 | Finely chop remaining nuts. |
| 8 | Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag. |
| 9 | Pipe squiggly lines of chocolate all over top of mixture, then sprinkle with finely chopped nuts. |
| 10 | Chill 4 to 5 hours or until firmly set. |
| 11 | Cut in 30 pieces. |
| 12 | Remove from pan with a flexible spatula. |
| 13 | Keep refrigerated or in a cool place until serving |
