Using an electric mixer, cream together the butter and sugars until combined and beginning to fluff.
Add the egg and vanilla, and mix for about 30 seconds.
In a separate bowl, mix together the flour, oats, baking powder, baking soda, salt and espresso powder, then add to the wet mixture and mix together until blended.
Use a large spoon to stir in the chocolate chips.
for the white chocolate ganache:
Put the chocolate pieces and cream in a small heatproof bowl over a small pot filled with warm water over low heat. Gently stir with a spoon or rubber spatula until melted and combined.
Remove from heat and allow to cool for about 5 minutes, stirring often, until thickened.
assemble the bars:
Lightly grease a 9 ½" x 11" baking dish.
Spread about ⅔ of the cookie dough over the bottom of the dish. Bake for about 12 - 15 minutes, or until the dough is just set.
Remove from the oven and spread the white chocolate ganache over the top. Gently spoon the cherry pie filling on top.
Crumble up the remaining cookie dough and drop evenly across the top of the cherries, then top with the shredded coconut.
Bake for another 30 - 35 minutes, or until set and golden brown. Allow to cool completely, then refrigerate for 3 - 4 hours before cutting into bars.