• Preheat oven to 350 degrees F ; In a bowl sift together flour and baking powder; Spray pans with non stick cooking spray and set aside
• Using a hand/stand mixer - cream together the softened butter & sugar for 2-3 minutes. Add the Almond filling and extracts; mix well until fluffy. Add eggs one at a time and mix thoroughly. Gradually add flour/baking powder mixture. Once fully combined and fluffy STOP. Do not overmix.
• Evenly seperate batter into 3 bowls. Set one bowl aside.. In the second bowl, put about 8 drops of yellow food coloring and mix well. Repeat this step in the third bowl using the orange food coloring. Adjust the droplets to your liking.
• Pour one of each bowl into one of the pans. You should have 1 of each color. Evenly spread out the batter, gently tap and bake Aprox.15 mins. Middle rack. Alternate pans if needed.

  Remove and let cool slightly.

For the layers

• While still a touch warm,flip over the yellow layer onto a board with wax paper. Spread strawberry jelly over (not too much though). Now, flip out the ORANGE layer on top of the yellow, spread more jelly (again not too much). Now flip over the white layer and let it set. Cover top with more wax paper and place something on top for a few hours to help the layers stick together.
• Melt chocolate over a double boiler or in the microwave. Pour half the chocolate over the top layer and spread it out evenly with a knife or angled spatula. Place in the freezer until hardened (like 10 mins.). Now take a piece of wax paper and place it over the top of the cookies. Place a small cutting board on top and carefully flip over. Now spread the melted chocolate over the bottom layer.
• Cut the cookies into strips and then squares/rectangles/candy corn shapes of your choice.