Preheat the oven to 180 C. Line a baking tray with foil.
Put the cream, butter and sugar into a heavy bottomed saucepan. Bring to a simmer and dissolve butter and sugar. It doesn’t matter if it boils a little.
In a bowl combine all the dry ingredients. Add the hot cream mixture and combine.
Use an ice-cream scoop as measure and spoon mixture in mounds on prepared tray. Dip a fork in a bowl of cold water, to prevent sticking, and use to flatten and spread the mounds into about 12cm diameter rounds. Place 1/2 a glacé cherry in to the middle of each round.
Bake for about 10 to 12 minutes or until the Florentines are golden to light brown in the preheated oven.
Take from the oven and after cooling a little on the baking trays, transfer to a rack.
Melt the chocolate for the topping in a saucepan over medium low heat. Stir well until smooth and thick. (This can be done in a microwave but very carefully and on low to medium setting. You have to stir very often to prevent burning.)
Spread the smooth undersides of the Florentines with the chocolate and when at the point of setting, mark with wavy lines using a decorating comb or a serrated knife. Place upside down on the rack to allow the undersides to cool. Store in an airtight container.