Heat oven to 350 degrees. Spread almonds on a baking pan, and toast until golden, about 10 minutes. Set the nuts aside until they cool completely.
Meanwhile, line a square cake pan with parchment paper. Using a 1 3/4-inch ice-cream scoop, make four balls of frozen yogurt, place on parchment, and transfer pan to freezer to harden for at least 1/2 hour.
When almonds are cool, transfer to the bowl of a food processor. Add sugar and cinnamon, and pulse until finely chopped. Roll the yogurt balls in the nut mixture, and drizzle with honey. Serve immediately.