Combine the sugar, honey, butter and cream in a saucepan. Cook, while stirring, until smooth, about 5 minutes. Stir in the cherries and almonds. Continue cooking for 7 minutes.
Preheat the oven to 200°C (approximately 390°F). Line a 30 x 35 cm (approximately 9 x 14 inch) baking sheet with parchment paper.
Pour the florentine mixture onto the parchment paper and smooth top. Bake for 20 minutes. Remove from oven and allow to cool. Invert onto a work surface and peel off parchment paper.
Chop the couverture and place in a bowl. Set over a pot of simmering water and stir until melted. Coat the bottom in the chocolate. Once set, cut into small rectangles.