1 Melt chips in microwave as directed on package in separate microwavable bowls. Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoon cinnamon into melted semi-sweet chocolate.
2 Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating semi-sweet with white chocolate. Cut through chocolate mixtures several times with knife or spatula for marbled effect. Immediately sprinkle with almonds, pressing almonds lightly into chocolate.
3 Refrigerate 1 hour or until firm. Break into pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.