Start this recipe a day ahead.
In a small leakproof container combine the sultanas, rum, essences & cherries, place the lid on to seal then give the container a good shake to distribute. Allow to sit for 24 hours, shaking the container periodically to redistribute the rum.
Grease and line an 18cm square (7") baking tin (leave some baking paper overhanging for removal) and set aside.
In a medium saucepan over very low heat, melt together the chocolate and condensed milk for 5-7 minutes or until smooth, then remove from heat.
Add fruit/rum mixture, molasses, cinnamon, nutmeg, allspice & salt to the melted chocolate, then mix to combine.
Pour chocolate mixture into prepared tin, smoothing the top.
Refrigerate for approx 1 1/2 to 2 hours, or until firm.
Remove fudge from tin using overhanging baking paper, and slice into 36 squares. Coat each square in coconut.