1 h 20 min
, from 1 orange
Preheat oven to 325F. Line 2 baking sheets with parchment paper. Add cream, sugar and butter to a medium saucepan and set over medium. Bring to a simmer, whisking frequently, then remove from heat. Whisk in flour, orange zest, salt and vanilla until smooth. Stir in almonds, cherries and ginger. Drop mounds of batter, 1 level tbsp each, on 1 baking sheet, at least 2 in. apart. Cookies will spread as they bake.
Bake in centre of oven until edges are golden and centres are bubbly, 10 to 11 min. Cool cookies on sheet for 2 min, then transfer to a wire rack and cool completely. Repeat with remaining batter.
Melt chocolate and drizzle or dip cooled cookies. Refrigerate cookies until chocolate is firm, about 10 min. Store between sheets of waxed paper in an airtight container up to 5 days or freeze up to 1 month.