Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.
Grease the Madeleine mould with a little butter and divide the mixture between the 8 moulds.
Place in the oven and bake for 8-10 minutes at 200°C/180°C fan or until risen and golden.
Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.
Once slightly cooled, trim the domed bases if necessary so that they are flat.
Heat the jam with 1 tbsp of water on low until spreadable.
Spoon or brush over the top and sides of the sponges.
Toss in the desiccated coconut.
Top each with half a glace cherry to finish.