Place the ground almonds, apricots, pistachios, dried cherries and honey in a mixing bowl and set aside.
Place the sugar in a saucepan and pour in 100ml water. Let the sugar dissolve over a low heat, stirring occasionally. When no granules remain turn up the heat and boil until the temperature on a confectionery thermometer reaches 120°C.
Carefully pour over the almond mixture and beat with an electric whisk or vigorously by hand until combined. Leave for 3-4 minutes until cool enough to knead in the egg yolks by hand. You can do this with a spoon but it is much easier with slightly damp hands.
Tip the mixture into a small rectangular tin lined with baking parchment and press down to form an even slab.
Push the Marcona almonds into the surface, then cover with cling film and leave in the fridge overnight.
To serve, turn out on to a chopping board and cut into even squares.