Adjust oven rack to center of the oven. Preheat oven to 350°. Arrange parchment paper on a large baking sheet and set aside.
In a medium bowl combine the almonds, flour and orange zest. Toss to combine. Set aside.
In a medium saucepan, heat together the sugar, salt, butter, whipping cream and honey. Bring to a rolling boil until the sugar has dissolved. Remove from heat and add the almond mixture. Stir to combine.
Use a one teaspoon measure to drop exactly 2 teaspoons of batter into mounds at least 3" apart on the cookie sheet. Wet your finger tips with water and flatten out each mound (water prevents your fingers from sticking to the dough). Bake for 8-10 minutes or until golden brown.
Transfer the parchment paper with the cookies onto a wire rack and cool until room temperature. Transfer cookies to a baking sheet lined with paper towels to soak up excess butter.
Continue making the cookies in this manner using a fresh sheet of parchment paper each time for cookies to bake on.
When cookies are cooked and cooled, use an offset spatula to smooth the melted chocolate onto one the baking sheet side of the cookies. Top with another florentine round and set aside to harden, several hours.