Preheat the oven at 425F.

In a small saucepan, off the stove, mix the cream and honey.

Add in the sugar. Stir well. Now, put your saucepan on the stove, on medium heat.

Bring to a simmer for 8 minutes or so or 116C/240F if you have a thermometer.

Stir regularly. The appearance of the creamy caramel should be slightly golden brown by 8 minutes. Stir in the vanilla if you chose to add some.

Remove from the heat and add in the almonds to the mixture and stir. Add also the cherries.

On a baking sheet covered with parchment paper or some silicone molds, scoop about a tablespoon of the preparation in the molds and flatten to look even. Don't flatten if you chose a baking sheet, they'll spread while baking.

Bake for 10-12 minutes.

Allow cooling completely. 

In the meantime, in a microwave-safe bowl, add the dark chocolate chips. Melt 30 seconds at a time and stir. Spread the chocolate on the flat side of the florentine cookie and place it on a rack with a parchment paper or silicone mat to allow the chocolate to harden.