Place sugar and almonds into a pan and apply heat mix with a wooden spoon to disperse sugar and coat almonds evenly with sugar. Allow the almonds to toast and the sugar to caramelize occasionally giving a stir and turning the nuts about so they don't burn watch as this can burn fast when nuts are toasted and coated tip out onto a plate.
Chop the glace cherries roughly set aside.
Melt dark chocolate in microwave or using a double boiler (Bowl suspended over a saucepan of boiling water). Line 2 trays or 2 baking sheets with grease proof/baking parchment take a tablespoon of melted chocolate and blob on the paper smooth out into a very thin disc with the back of the spoon, sprinkle on flaked almonds and glace cherries. Repeat this process until ingredients are gone.
Melt white chocolate over a double boiler or by giving quick 15 second blast in the microwave stirring after each to prevent burning.
Using a teaspoon drizzle the melted white chocolate over the Florentines. Refrigerate for 10 - 15 minutes until firm.