Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a  nine x13-inch (20×30-centimeter) baking pan with Gefen Parchment Paper.

In the bowl of your mixer, beat the margarine and sugar until light and fluffy. Add egg and vanilla, scraping down the bowl as necessary, until well combined. Add flour, cocoa, baking powder, and salt and mix until well blended.

Using a wet spatula, spread the batter evenly in the prepared pan. You might need to wet it more than once, as the batter is thick and doesn’t spread that easily. Sprinkle sliced almonds over the top and press gently into batter. Bake for 15 minutes.

Cut into 12 large squares and then cut each square in half to form triangles. These can be made in advance and frozen.

Melt together the coconut cream and the chocolate in the microwave at 30-second intervals until completely melted. This can be frozen until using.

When ready to use, warm (on top of a slow cooker, for example) so it has the consistency of fudge and pours easily.

Place a cookie on a plate. Top with a small scoop of sorbet.

Fudge can be served in a small schnapps cup on the side of the plate or poured over the sorbet right before serving.