Toast the almonds in a small frying pan over medium heat. When they start to darken and become fragrant, add the maple syrup, brown sugar, salt, cinnamon, and cayenne. Stir continuously until the almonds are well coated and clumping. Set aside to cool.

Combine the soy milk, margarine, and sugar in a small sauce pan. Bring the mixture to a boil, then lower the heat and let it simmer for about five minutes.

Remove from heat, add the chocolate, and stir until it's completely melted.

Spread the fudge in a baking dish. Sprinkle the candied almonds evenly over the top.

Refrigerate for at least two hours before serving.