I prepared the creams almost at the same time.
Biscuit cream: I put the sugar to caramelize, when it got the color of amber, I poured the water, very carefully to the steam, then I let it boil until the caramelized sugar melted. Then I pulled the pan off the heat and added the ground biscuits and mixed well.
Coconut cream. I boiled the water, butter and sugar, let it boil for 2-3 minutes, then I took the pan off the heat and added the powdered milk and coconut.
Assembly: The wafer sheets were both white and brown, so I alternated. I placed a sheet of brown wafer, I spread the biscuit cream and over I spread the coconut cream, the creams to be hot, then I placed the white sheet, I spread the biscuit cream and the coconut cream, then the brown coconut sheet wafer, biscuit cream, coconut cream, white wafer sheet, biscuit cream and coconut cream, the last was brown wafer sheet. Every time I put the wafer sheet, I pressed it to stick with the cream. At the end I glazed with melted chocolate, sprinkled coconut and garnished with candied cherries. I put it in the fridge for a few hours.