Preheat the oven to 350˚F. Line 3 baking trays with silicone mats or parchment paper. Set aside.
Combine the butter, sugar and flour in a small pot over medium heat. Heat, stirring to melt the butter and dissolve the sugar, for about 7 minutes, then stir in the cream. Add the almonds, vanilla, and salt and toss until the almonds are completely coated. Remove from the heat.
Drop heaping tablespoons of the mixture, leaving about 2 inches in between each, onto the prepared baking trays. Bake for 10 minutes, rotating the trays once halfway through, until the cookies are just golden around the edges. Remove from the oven and transfer the trays to wire racks to cool for 5 minutes. After 5 minutes, use a spatula to transfer the cookies from the trays to the wire racks to cool completely.
Once the cookies have cooled completely, spread about 1 teaspoon of the melted chocolate evenly over the bottom of 1 cookie. Place a second cookie on top to create a sandwich. Repeat with the remaining cookies. Once all of the cookie sandwiches have been assembled, transfer to the refrigerator. Chill until the chocolate has set, about 30 minutes, before serving.
Refrigerate the cookies in an airtight container to store.