Preheat the oven to 350 degrees. Toast almonds until lightly browned; not dark, about 5 minutes. When cool, chop finely and set aside. In a food processor or mixer, mix butter and sugar until smooth. Add remaining cookie ingredients. Do not overmix.
Roll pieces of dough the size of a marble into a ball and place on an ungreased cookie sheet. Bake 10 minutes or until firm; do not brown.
For the filling, chop chocolate finely. Boil butter and heavy cream in a saucepan then add to the chocolate and mix either in a food processor or beater until the chocolate is smooth. Add the remaining ingredients. Do not overmix. While the filling is still warm, spread ½ tsp on the bottom of a cookie, and place another cookie on the other side to make a sandwich. Roll the chocolate edge in the chopped almonds.