1. Preheat the oven to 350°F.
2. In a mixer, with a flat whisk, mix the sugar and butter until the mixture is frothy. Add the eggs one by one and the vanilla, beating after each addition. Add the flour, baking powder, and almond powder and mix. Add the vanilla and cream. Mix gently
3. Fill the muffin molds three-quarters full.
4. Bake for about 15 minutes.
5. Remove the molds from the oven and let cool completely.
6. For the glaze, melt the chocolate in a double boiler. Off the heat, add the butter little by little until you get a smooth mixture. Let cool.
7. Decorate the small cakes with chocolate ganache and a macaron. Serve.