Combine butter, sugar, cream, and corn syrup in a small-medium saucepan over medium heat. Allow butter to melt and sugar to dissolve, stirring occasionally.
In a food processor, process almonds until they've reached the consistency of fine gravel. Add flour, cocoa powder, and salt, and pulse in just until evenly combined.
Add vanilla and almond extracts to the sugar mixture, stirring in to combine, and then mix in the dry ingredients until everything is evenly incorporated. Cool until thick enough to scoop and handle.
Lay out a third sheet of parchment paper to hold your cookie dough. Scoop dough by the tablespoon and roll into small balls. Set aside on reserved parchment until ready to bake.
Place 6 balls of cookie dough on each of the prepared cookie sheets, leaving at least a few inches of space between each cookie and the sides of the pan. Bake one tray at a time.