For the florentines, pre-heat oven to 180c/160c fan. Place the butter, cream, sugar, salt and honey into a pot and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in almonds, cherries and flour.
Drop spoonfuls of mixture (dividing it into twelve) onto a parchment-lined tray, leaving about 7cm between them to allow for spreading while they cook. Flatten them down slightly with a spoon. Place in oven for five to eight minutes until the edges are golden brown.
Reduce the heat to 160c/140c fan hot and continue cooking about 5 more minutes or until well browned. Remove from oven and reshape with a spatula if necessary.
Leave to cool until they firm up enough to lift off with a small spatula to finish cooling on a wire rack.
Melt each of the chocolates separately in a small bowl over simmering water. Take teaspoonfuls of chocolate and make a zig zag pattern on the florentines with it. Make six with dark chocolate and six with white chocolate. Allow to cool and harden.
Serve each scoop of ice cream with one dark chocolate and one white chocolate florentine.