The base:
Put the butter and cream to whip in a saucepan.
Bring to a boil, remove from heat, add the chocolate and mix.
Let cool slightly, then add the biscuit crumbs, cranberries, and coconut.

Line an 8″ (20 cm) square mold with parchment paper.
Pour in the chocolate and biscuit crumb mixture.
Refrigerate until set, about 1 hour.

For the glaze:
Melt the butter, add the water and lemon juice.
Add the powdered sugar and beat until smooth.
Spread over the dessert using a warm palette knife.
Cut into squares, as desired.