Preheat the oven to 180°C (350°F/Gas Mark 4). Line two large baking sheets with non-stick baking paper.
Put the sugar, butter, honey, star anise, nutmeg and salt in a pan. Set the pan over a low heat until the butter melts, stirring with a wooden spoon. Remove from the heat and mix in the cranberries, almonds and flour.
Put heaped teaspoons of the cranberry and almond mixture onto the prepared baking sheets, making sure you space them apart as they will spread quite a bit in the oven. Bake in the oven for 8–10 minutes, until the Florentines have spread a little and are golden brown. Leave to cool completely on the baking sheets.
Once the Florentines have cooled, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Using a palette knife, flip the Florentines over and drizzle the melted chocolate over them. Leave to set for a couple of minutes before serving or storing.
These will keep happily in alternating rows of chocolate side up in an airtight container for up to two weeks. If you would like to give them to someone as a gift, simply pack into a Kilner jar or gift box in layers of tissue paper.