Here is an award winning Florentine recipe that eliminates the nasty candied cherry thing. --MC
1 cup sliced almonds
1/2 oz. unsalted butter
2 Tbsp. milk
2 Tbsp. honey
1 cup powdered sugar -- sifted
1/4 cup all-purpose flour
1/3 cup dried cranberries
8 oz. bittersweet chocolate
Chop 1/2 cup of the almonds and set aside.
Combine butter, milk, honey and sugar in non-reactive saucepan.
Bring to a boil. Boil stirring for 30 seconds.
Sift flour and stir into saucepan mixing until smooth.
Stir in chopped nuts and cranberries.
Drop small spoonful about 3 inches apart on parchment or Silpat lined sheet pan.
Top with remaining almonds.
Bake 5-7 minutes at 350°F. Cool completely.
Coat smooth side with melted chocolate (add drops of water to make spreadable).
In order to make them perfectly round cut/trim (while still warm and soft) using a round cookie cutter slightly smaller than the size of the florentine.