Line a square 15 x 15 cm (approximately 6 x 6 inch) pan with aluminum foil. Combine the cream, mocha and cinnamon stick in a pot. Bring to a boil, remove from heat and strain through a fine sieve into a bowl.
Combine the syrup and sugar in a pot. Boil, while stirring, for 10-15 minutes. Remove from heat and stir in the almonds. Pour into the prepared pan, smooth top and allow to cool. Cut the toffee into 2 cm (approximately 1 inch cubes.