Preheat the oven to 375°F, and prepare two cookie sheets with parchment paper or a Silpat
In a large bowl beat the butter and shortening until fluffy on medium speed.
Add the sugar, baking powder and salt; mix until combined
Beat in the egg, egg yolks, and vanilla until combined, scraping sides of the bowl.
Mix in the flour on medium speed until combined, forming a soft dough.
Remove 3/4 cup of the dough to a small bowl and add the sifted powdered sugar, cocoa powder, red food coloring, and melted butter. Mix well to combine.
Add the 1/4 tsp. of almond extract to the remaining dough.
Measure out 1 tablespoon of almond-flavored dough and make 25 balls with the dough
Measure out 1 teaspoon the red velvet chocolate dough into 25 1" balls.
Flatten the almond-flavored dough balls and place a red velvet dough ball in the center and mold the dough around it to make a round ball.
Roll the dough ball several times in your hands to warm the dough up. The dough ball needs to be warm for the nonpareils to stick to the dough.
Roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
Bake for 12 minutes at 375 degrees.