Preheat oven to 180°C. Line a slice tin with baking paper, letting it overhang for ease with removal of the slice.
Place flour, almond meal, baking powder and salt into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place sugar into the Thermomix bowl, mill 10 sec/speed 10. Add butter and chop 10 sec/speed 6. Insert Butterfly and whip 3 min/Butterfly/speed 3. Add egg and beat 1 min/Butterfly/speed 3. Remove Butterfly. Add orange zest, ginger and vanilla and combine 5 sec/speed 4.
Add the flour mix, pistachios, cherries and coconut and combine 12 sec/Interval. Finish combining with a spatula.
Pour mixture into prepared tin and smooth the top with damp fingers or an offset spatula. Bake shortbread until lightly golden brown and set 25-30 minutes. Cool.
To make the chocolate glaze place chocolate, coconut oil, salt and vanilla into the Thermomix bowl and melt 3 min/50/speed 2. Scrape bowl and continue if necessary. Pour over cooled shortbread. Sprinkle with pistachios and cherries. Let it sit at room temperature until set then cut.