In a large bowl, beat the butter, caster sugar and vanilla essence with an electric beater until creamy and pale. Beat in the milk at a fast speed, followed by the cocoa.

Beat in the chocolate (chocolate is best lukewarm).

Pour in the biscuits, cranberries, almonds and coconut, stir well. Place in the fridge to set for 20 minutes.

Remove from the fridge , divide mixture between two pieces of greaseproof paper. Create a log like shape in the middle of the paper (4cm x 25 cm log.) then roll up firmly , using paper as a guide.  

Refrigerate for 4-6 hours until firm

Remove and throw away the paper. Roll in icing  sugar, rubbing all over to coat. Slice into disks, 1 1/2 cm thick and serve.