Preheat oven to 180 degrees C. Line baking trays with baking paper.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then add the almond liqueur. Combine the flour, bicarb soda, salt and cinnamon then stir into the creamed mixture. Fold in the chocolate chips and almonds. Drop by rounded spoonfuls onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.