Microwave chips in separate microwavable bowls, taking care not to burn the chocolate.
Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoons cinnamon into melted semi-sweet chocolate.
Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with a knife or spatula for marbled effect. Sprinkle with almonds.
Refrigerate 1 hour or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.