Preheat oven to 350.

Line baking sheets with foil and rub them with softened butter to grease.

Bring to a boil on the stove the butter, honey, sugar and cream. Then lower to low boil for about 5 minutes, 30 seconds.

It will start to thicken and evaporate. Should just take a few mins. Watch it closely!

Remove from heat and stir in flour and all the almonds.

Using a spoon place tiny mounds on sheet. I fit 9 at a time.

They will look tiny but will spread.

Bake approx. 9 minutes until edges are getting brown. Remove and place cookie sheet directly in fridge on a pot holder.

Let set and then peel off the foil.

Melt 2 chocolates together and spread evenly on the flat side of each cookie.