Each serves 1.
Prepare your favorite sugar cookie recipe or use refrigerated cookie dough. Roll out dough 1/4 in. thick; cut round cookies using metal cutters. Bake at 375°F for 10-12 minutes or follow recipe instructions, until edges are light brown. Cool on pan on cooling grid 2 minutes. Remove from pan and cool completely.
Separately melt 1/2 package Dark Cocoa and 1/2 package White Candy Melts with 1 tablespoon vegetable shortening each; gently pour each into mini loaf pan and gently swirl the 2 candies to marble. Refrigerate until firm, at least 30 minutes. Remove from pan and allow to come to room temperature. Using a vegetable peeler or cheese plane, pull blade across surface of chocolate, creating curls. Set curls aside.
Spread top of cooled cookies with whipped ganache. Arrange chocolate curls and Jordan Almonds over ganache.