To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon and combine with a spatula to make a soft dough. Form into a ball and wrap in cling film. Chill for at least 1 hour.

Heat the oven to 180 C and line a baking sheet with parchment.

In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool down and firm up a little.

Tip the dough into a floured work surface and roll out to the thickness of £1 coin . Using 6cm fluted cookie cutter, stamp out as many circles as you can, then use the trimmings, re-roll the dough and cut out some more.

Transfer to the baking sheet and spoon some of the Florentine mixture into each biscuit until it's all used up.

Bake on the middle shelf for 12-15 minutes, until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 minutes.

While the biscuits cool, melt the chocolate in a heatproof bowl suspended over a pan of gently simmering water. Dip each biscuit about third of the way into the chocolate, then return back to the sheet to set.

Enjoy!