Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners.

Spread almonds out on a baking tray and roast for 8-10 minutes, until their skins begin to split and they smell fragrant. Transfer to a wire rack and let cool. Reduce oven temperature to 300°F.

Place cooled almonds in the bowl of a food processor and pulse until they are broken down to coarse crumbs. Add cocoa and sugar and pulse again until the mixture resembles fine crumbs. Add melted butter and pulse to blend so that the mixture holds together in clumps. Divide mixture evenly among paper liners and press it down with the back of a spoon to form a compact even layer. Bake for 8-10 minutes, until it feels dry. Transfer pan to a wire rack to cool while you make the filling.

To make the filling, beat cream cheese until smooth using an electric hand mixer. Add sugar and vanilla extract and beat until smooth and glossy. Beat in egg until well combined and then mix in honey and almond or peanut butter. Add vanilla and cream and mix until smooth. Spoon mixture over cooled almond crusts, dividing it evenly among them, and spread it out evenly. Bake for 20-25 minutes, until the cheesecake looks matte and feels slightly firm. Transfer to a wire rack to cool completely or refrigerate to speed up the process.

To make the topping, heat cream in a saucepan over medium-low heat until it just comes to a simmer. Remove from heat and add chopped chocolate. Let stand for a minute before stirring gently until glossy and smooth. Spoon ganache over cooled cheesecakes and spread it out evenly. Refrigerate until set. Serve chilled or at room temperature.