In a small pan, bring the cream and espresso to a near simmer over medium heat.

Place the chocolate in a large metal bowl. Set the bowl over a saucepan of hot water. Stir the chocolate until it melts.

Whisk the melted chocolate into the cream to blend. Scoop the ice cream into bowls. Pour the warm chocolate sauce over the ice cream and serve immediately.

Preheat the oven to 350 degrees F. Line two cookie sheets with silicon mats or wax paper if not nonstick.

Take a medium-sized saucepan and heat the butter with cream and sugar over a low heat, stirring until the sugar dissolves. Gently bring to the boil and remove from the heat.

Stir in the cherries, almonds, and candied peel and gradually mix in the flour.

Drop teaspoonfuls of the mixture onto the cookie sheets, spaced 2 inches apart. Flatten with a fork dipped in cold water.

Place in the oven and bake for approximately 5 to 6 minutes.

Remove from the oven, and shape the warm cookies into perfect circles by placing the cookie cutter over each one, and pushing excess cookie into circle.

Return to the oven and bake until lightly browned at the edges (approximately 5 to 6 minutes). Let cookies set for a few minutes on the cookie sheets, then use a metal spatula to transfer them to a wire rack to cool.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.

Dip the florentines halfway into the chocolate and remove. Allow to set and serve.