In a small bowl add the chopped figs and enough sherry to barely cover. Mix well, cover and leave aside to marinate for as long as you can.
In a small saucepan add the chilli flakes and a good pinch of thyme, pepper and honey. Bring to the boil, stirring constantly (it will foam up), then reduce the heat and simmer on low for 5-10 minutes. Keep a close eye on it, ensuring it does not evaporate too much or stick. Remove from the heat and using a tea strainer, strain the honey into a small bowl. Discard the chilli mix. Cover and set aside when ready to assemble later.
Meanwhile, heat the oven to 190 C / Gas 5. On a small non stick baking tray add the almonds and roast in the oven until nutty brown in colour, 10 minutes. Keep an eye on it throughout as they can quickly burn. Remove from the oven, allow to cool then place into a small bowl and set aside.
When the figs have marinated enough you can partly assemble the dish.
Slice the cheese into 3 even slices. On the first slice add a third of the marinated figs, sprinkle with a little thyme and add another cheese slice on top. Add another third of the fig and thyme and place the last cheese slice on top. Repeat with remaining figs and sprinkle a little more thyme. Cover and keep aside at room temperature if using within a couple of hours or refrigerate and bring to room temperature before serving.
To serve, heat the honey in the microwave for 20 seconds to loosen up but do not allow to become hot. Drizzle all over the cake and top with the roasted almonds crushed a little by hand. Serve with water crackers and chilled sherry.