Preheat oven to 200 °C top/bottom heat (180 °C convection oven).
Boil butter, honey, sugar and whipping cream until the sugar has completely dissolved and the mass makes a thread when pulled between thumb and forefinger. This takes at least 10 minutes, the mass reaches a temperature of 105 – 108 °C.
Finely chop the cherries and stir them into the cooked mixture with the sliced almonds.
Pour the mixture into greased muffin cups and bake for about 5 – 10 minutes. Make sure that the florentines do not get too brown.
After baking, let the florentines cool briefly and remove from the mold while still lukewarm. Allow to cool completely.
Melt the chocolate coating in a water bath and dip the bottom of the florentines into the liquid chocolate coating. Place chocolate side down on a sheet of baking paper and let cool.
Place the florentines with the baking paper in a well-sealed mold. To do this, cut the baking paper around the florentines so they fit in the mold. Allow the florentines to set in the refrigerator, then peel them off the baking paper.
Preparation Tip:
It is easier to remove the florentines from silicone muffin tins.
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