PREPARATION:

1. Preheat oven to 350°F. Lightly grease cookie sheets. Remove dough from wrapper; let stand at room temperature about 15 minutes.
2. Combine 3 dough squares or rounds and cocoa in medium bowl; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate 20 minutes.
3. Roll chocolate dough on lightly floured surface to 1/8-inch thickness. Cut dough with 1-1/2-inch star cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Reroll and cut dough scraps, if necessary to make 18 stars. Bake stars 3 to 5 minutes or until firm but not browned at edges. Cool on cookie sheets 2 minutes. Remove to wire rack; cool completely.
4. Place almonds in shallow bowl. Shape remaining dough squares or rounds into balls; roll in nuts to cover evenly. Place 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are firm and centers are slightly soft. Remove from oven; press one chocolate star cookie into center of each round cookie. Cool on cookie sheets 2 minutes. Remove to wire rack; cool completely.