Preheat oven to 350 degrees F and line two large baking sheets with parchment or Silpat mats.
In a large saucepan, combine the sugar, cream, butter and maple syrup and bring to the boil, cooking until golden brown.
Add the almonds, cherries and flour and mix together quickly to coat in the buttery/sugar mixture.
Place spoonfuls of the mixture on the baking trays, making sure you leave sufficient space in between each Florentine as they will spread quite a bit. If you have a biscuit cutter you can place the spoonful in the middle of a cutter placed on the tray, then use the back of the spoon to press it even in the shape of the cutter. Its important for the Florentines to be flat and even.
Place the trays in the oven and allow to bake for 10-15 minutes until the cookies are a deep amber color. Remove from the oven and allow to cool completely.
Melt the chocolate and spread onto the back of each Florentine. Allow to set then store in the fridge until ready to eat.