Heat butter, corn syrup, and sugar in a small saucepan over medium-high heat until butter melts. Stir gently. Let it come to a boil. Stir in floured almonds.

Pour onto a parchment paper-lined baking sheet and spread thin. Set another piece of paper on top and use a rolling pin to roll it out as thin as possible. Remove the top piece of paper then place the baking pan in the oven.

Bake for 10-14 minutes until the edges start to look set and the bubbling starts to subside.

Butter the cutting edge of a round metal cookie cutter.

Remove from oven, and immediately use a buttered round metal cookie cutter to cut circles in the hot candy.

If needed, pop the pan back in the oven for a minute to reheat the nougatine so you can cut 12 circles out.

Use a metal spatula or knife to pick up a cut piece of nougatine and place it over a mini tart mold, reheat in the oven for a minute or two, then indent the center using a tart tamper.

Heat ¼ cup heavy whipping cream and white chocolate in microwave on high for 30-second increments, stirring after each, until melted.

Whisk remaining 1 ¼ cups heavy whipping cream to stiff peaks.

Fold cream into chocolate in 3 increments.

Spoon or pipe into Cocoa Almond Nougatine cups. Top with a maraschino cherry.