Bring butter, cream, sugar, honey, orange juice and zest to the boil in a pot while stirring. Roughly chop the cranberries. Add the flaked almonds and cranberries and simmer for about 2 minutes at low heat, stirring occasionally. Stir in the flour and let it rest for about 15 minutes.
Line a baking tray with baking paper. Pour the almond paste onto the baking tray and spread it out to form a square (approx. 30 x 30 cm) firm and smooth. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Take out and let cool down. Carefully pull the Florentine mixture with the baking paper from the baking tray onto the work surface. Cut into small rectangles (approx. 3 x 5 cm) with a sharp knife.
Chop the chocolate and melt over a warm water bath. Decorate the Florentines with the chocolate using a teaspoon.