1. Cut the candied orange peel, lemon peel, and candied cherries into small pieces and set aside. Mix the heavy cream, vanilla extract, and flour in a small bowl and set aside as well.

2. Add the butter to a pot and melt over medium heat. Add the brown sugar, candied orange peel, lemon peel, cherries, and sliced almonds and mix well. Add the cream mixture to the pot and mix until well combined. Let the mixture simmer until the mixture thickens, stirring constantly so nothing burns – that probably takes about 4-6 minutes. If the mix can be shaped into a little “mountain” in the pot and keeps the shape, the consistency should be fine. Remove from the stove and let cool down for a moment.

3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and place small portions of the Florentine mixture on top with some space in between. Flatten the mixture a bit and bake for 12-14 minutes until the edges got some color. Take out of the oven and pull the baking parchment off the baking sheet immediately onto your work surface and let the Florentines cool down. The cookies tend to spread a bit, but you can bring them back in shape right after baking with a knife or rubber spatula and then let them cool down. Repeat with the remaining cookie mixture.

4. Chop the dark and white chocolate coarsely and add separately to two bowls. Add 1 1/2 tsp. of the coconut oil to the dark chocolate and 1/2 tsp. to the white chocolate and melt both slowly in the microwave or over a pot with simmering water. Fill the white chocolate into a piping bag and cut off the tip so there is a small opening. Brush the completely cooled Florentines on the bottom side with the melted dark chocolate and pipe several lines with the white chocolate on top of the dark chocolate. Use a toothpick and pull in a 90° angle through the chocolate lines to create the feathering pattern as seen in the pictures. Let dry completely. Store in a cool and dry place.