Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Gather all your ingredients and tools to make the process smooth.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).

Add the egg yolk and almond extract, mixing until fully incorporated.

In another bowl, whisk together the flour, cocoa powder, and salt.

Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Once chilled, scoop tablespoon-sized portions of dough and roll into balls.

Place on the prepared baking sheet, leaving space for spreading.

Using your thumb, gently press in the center of each ball to create an indentation.

Bake in the preheated oven for 10-12 minutes, or until they look slightly set.

In a small saucepan over low heat, melt the white chocolate chips with the heavy cream, stirring gently until smooth.

Add a few drops of orange food coloring to the melted mixture for the Halloween theme.

Once cookies are cooled, fill the thumbprints with the white chocolate mixture and sprinkle with black and green sprinkles.