Prepare the Oven: Preheat a fan-forced oven to 160°C. Line two trays with baking paper.
Make the Florentine Base: Melt butter, sugar, and golden syrup in a medium saucepan over medium heat, stirring until the sugar dissolves. Add double cream and bring to a gentle simmer, cooking for 2-3 mins until thickened.
Combine Dry Ingredients: Stir in orange zest, cinnamon, and cardamom. Add pistachios, cranberries, candied peel, almonds, coconut, and cornflakes, and mix well.
Shape the Florentines: Drop spoonfuls onto trays, spaced about 3-4 cm apart. Flatten each slightly. Bake for 8-10 mins, until edges are golden. Cool 5 mins on the tray, then transfer to a wire rack.
Chocolate Glaze: Melt dark chocolate in a heatproof bowl over simmering water. Dip the base of each Florentine, letting excess drip off. Place on a wire rack to set.
