Heat oven to 375°F.
Combine flour, ground almonds and cocoa in bowl. Set aside.
Combine butter and 1/2 cup sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1/2 teaspoon vanilla. Continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter into 18 circles. Place 1 inch apart onto ungreased cookie sheets. Cut 2 circles into fourths. (Do not separate.)
Sprinkle all cookies with large grain sugar. Bake 6-9 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Microwave chocolate chips and shortening in bowl, stirring occasionally, 30-60 seconds or until melted; cool slightly. Line baking sheet with waxed paper. Dip curved edge of cookie wedges in melted chocolate. Place onto waxed paper. Refrigerate 2 hours or until firm.
Combine all vanilla cream ingredients in bowl. Beat at high speed until stiff peaks form.
Drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup. Pipe circle of vanilla cream onto cookie; top with strawberry slices, additional piped vanilla cream and second cookie. Pipe vanilla cream over second cookie. Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.