In a large heavy bottomed pot, heat the sugar over medium high heat. As the sugar begins to melt, stir it frequently to help it melt evenly. Continue to cook and stir until the caramel begins to smoke slightly and is a deep amber color. Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat and let sit 2 minutes. Then carefully stir in the butter. Now slowly stir in the coconut milk, Irish whiskey and salt (it will bubble up quite a bit). Whisk to incorporate. Some of the sugar will harden around the spoon or whisk, this is fine. Return the pot to medium heat and simmer 3-4 minutes or until the sugar has melted and the sauce is smooth. Set aside.

Line an 8x8 or 9x9 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan later. Preheat the oven to 350 degrees F.

Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.

To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Guinness and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate or semisweet chocolate chips. Pour half the batter into the prepared pan. Now grab the caramel and drizzle about 1/4 cup of the caramel over the brownies. Add the remaining batter overtop, don't worry about the batter covering the whole surface. Bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake. Allow to cool and then cut into 8-16 bars (depending on the size of you glasses).

Stir together cocoa powder, brown sugar, Irish cream, salt and half of the chocolate (3 ounces). Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, then reheat over low heat, stirring frequently or just use the microwave.

Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 2 to 3 minutes, until soft peaks form. Beat in the powdered sugar and Irish cream. Place in the fridge until ready to use.

Crumble the brownies and divide them among 8-16 glasses or ice cream bowls. Drizzle each glass or bowl with the burnt caramel (if needed warm the caramel over the stove or in the microwave if it gets too thick). At this point you can cover the glasses until ready to serve. Once ready to serve divide the ice cream among the glasses/bowls. Pour 1 tablespoon of Guinness (or more to your taste) over the ice cream. Top each glass off with whipped cream and then drizzle with caramel and fudge sauce. Finish with a cherry - EAT!