In a bowl, mix the flaked almonds, ground almonds, tapioca starch, orange zest, salt and chopped cranberries together.
In a small saucepan, heat coconut oil, maple syrup, and coconut blossom sugar until mixture starts bubbling. Reduce the heat and simmer for 2 minutes while stirring. Add to the other ingredients in the bowl, mix well and process immediately, as the mixture will harden when it cools.
Line a baking sheet with baking paper. Take out portions the size of a 3/4 tablespoon, shape into balls with your slightly moistened hands, place on the baking sheet, press flat and shape into a round shape.
Bake for 7–8 minutes on the middle rack, until the biscuits are lightly browned. The dough is now still soft, but becomes harder as it cools down. Let the biscuits cool completely.
Melt the chocolate in a double boiler. Using a brush, brush the bottom of each Florentine with chocolate. Place the chocolate side up on baking paper and allow to harden.
Store in an airtight container in a cool room or in the refrigerator. When they come out of the fridge, they'll be a little harder and crispy. At room temperature they are softer and "chewy" (I always miss a German word for that).