Preheat oven to 350 degrees F, and line a baking sheet w/ parchment paper. Set aside.
In a small bowl, whisk together flour, paprika, ground mustard, garlic powder, salt and pepper. Set aside.
In a separate bowl and using impeccably clean hands, cream and squish together butter and cheddar cheese and very well combined.
Slowly sprinkle in the flour mixture, a spoonful at a time, mixing well with your hands after each addition. Keep mixing until all of the flour has been added. The dough may be somewhat shaggy and stiff, but the heat from your hands will help soften it so keep mixing until it softens and pulls together. Cut the dough in half.
Transfer one piece of the dough to a floured surface and, using a rolling pin, roll it out into a small rectangle roughly ¼" thick 12" long and 4" wide. Cut the dough down the middle lengthwise then cut the dough into small strips. Transfer to a baking sheet about an inch apart.
Dollop ¼ of a teaspoon of red pepper jelly onto the tip of each witch finger then top with a Marcona almond. Bake for 12-14 minutes or until golden brown. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.