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1. Heat oven to 350 degrees. Lightly grease cookie sheet, and set aside.
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2. Beat butter until creamy. Gradually beat in granulated sugar. Add eggs, almond and vanilla extracts; beat until blended.
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3. Stir together flour, cocoa, almonds, and baking powder; gradually beat into butter mixture until thouroughly blended.
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4. Shape dough on lightly floured surface into 2 (9-inch long) rolls. Place rolls on prepared cookie sheet; flatten slightly.
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5. Bake 20 to 25 minutes or until toothpick inserted near the center comes out clean. Cool on cookie sheet on wire rack for 1 hour.
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6. Heat oven again to 350 degrees. Cut each roll diagonally into 1/2 inch-thick slices. Place slices, cut side down, on ungreased cookie sheet. Bake 12 to 15 minutes or until cookies are dry and crisp. Transfer cookies to wire rack, cool completely.
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7. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, 1/2 teaspoon at a time, until desired consisency. Drizzle over cookies. Before drizzle sets, place 3 to 4 Kissables on each cookie. Allow drizzle to set.
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8. Enjoy!
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* To toast almonds: Spread almonds on cookie sheet. Bake at 350 degrees stirring ocasionally, 8 to 10 minutes or until lightly browned; remove from cookie sheet immediatelyand cool completely.
