Preheat the oven to 320°F (160°C) and prepare baking sheets with parchment paper.

In a large mixing bowl, combine melted unsalted butter, vanilla extract, and confectioner's sugar until smooth and creamy.

Sift in the all-purpose flour, baking soda, and salt into the wet mixture. Mix until a soft dough forms.

Roll small chunks of the dough into finger-like shapes, about 3 inches long. Press down gently to form indents for knuckles.

Create ridges between the indents of each cookie, push a sliced almond into the tip of each 'finger', and fill with melted red candy.

Chill cookies in the freezer for 15 minutes or refrigerate for 30 minutes to maintain shape while baking.

Bake for 15-16 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.