Preheat your oven to 350 degrees F. Prepare two baking sheets by lining them with a silicone baking mat or parchment paper.

In a small saucepan, put the sugar, cream, butter, red food coloring, and corn syrup. Heat mixture over

medium heat, stirring often, until the sugar has dissolved and the mixture comes to a rolling boil. Boil mixture for 1 minute then remove from heat.

Stir in the almonds, salt, cinnamon, flour, and vanilla.

Let this mixture cool for about 15-20 minutes, it should be cool enough to safely touch, and thick enough to

roll into balls.

Create marble sized balls of the mixture and place them onto your lined baking sheet. It is important to leave

plenty of space between the cookies as they will spread quite a bit. Do this for both of your baking sheets.

Bake both sheets in the preheated oven for about 10-12 minutes.

Let the cookies cool on the baking sheet for a few minutes then very carefully move the very delicate

cookies to a plate or cooling rack to cool further.

Repeat the baking process for the remaining cookie batter.

In a bowl whip together the ricotta, softened cream cheese, and pudding mix until thoroughly combined.

Slowly add in the cream and mix until light and fluffy. If the dip seems too stiff, add a little more cream.

Mix in 1⁄2 cup of chocolate chips.

Keep in the refrigerator until ready to serve.

Garnish with candy eyes and chocolate chips.