Cherry, Almond and Lemon Florentines

These are outstanding for the upcoming Holiday season.  They are similar to the classic Italian Lace Cookie.  From Food and Drink Holiday 2014.

1/4 cup whipping cream
1/4 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp honey
2 tsp grated lemon rind
1/4 tsp salt
1/4 cup all purpose flour
3/4 cup sliced almonds
1/4 cup dried cherries, chopped
6 oz dark chocolate, chopped

1. Preheat oven to 350F.
2. Combine cream, butter, sugar and honey in a small pot over medium low heat, stirring to dissolve sugar.  Bring to a boil, remove from heat and stir in lemon rind, salt and flour until smooth.  Stir in sliced almonds and dried cherries.
3. Lightly butter the wells of a nonstick muffin tin.  Spoon 1 tsp of batter into each well, and use the back of a spoon to spread into an even layer.  Bake for 8 to 9 minutes or until golden brown and set.  Let cool for 5 minutes to harden then use the point of a butter knife to pop the cookies out of their wells, and let cool completely on a baking rack.  Repeat with remaining batter.
4. Melt chocolate in a small heavy pan over low heat.  Remove from heat.  Dip cookies into chocolate to cover halfway, or drizzle chocolate overtop cookies.  Transfer to a parchment lined baking sheet and let stand until chocolate has set.

Makes about 36 cookies.