Line a baking sheet with Gefen Parchment Paper. Place sugars in a small saucepan over medium flame, and heat without stirring until completely melted (about eight minutes). Remove from heat and stir in margarine until melted. Stir in cashews and quickly pour onto parchment paper, spreading and flattening with the back of a spoon. Allow brittle to cool for 10 minutes.

Meanwhile, in a separate small pot, heat chocolate over low flame until melted and smooth. Spread chocolate over brittle and sprinkle with chopped almonds. Allow brittle bark to harden, then break into pieces. Store in a cool, dry place.