In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
Roll dough into an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-9 minutes or until lightly browned.
Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246° (firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.