In a medium bowl, whisk together flour, baking powder, and salt and cocoa.

In the bowl of an electric mixer, mix the shortening, butter and sugar until fluffy and creamy. Add egg, water, and vanilla. Beat until combined. Slowly add flour mixture until combined.

Divide dough in half. Working with one half at a time, place dough on wax paper or parchment on counter. Roll into a log about 9 inches long.

Spread ¼ cup of sprinkles on the wax paper and roll the dough log over the sprinkles to coat. The log does not need to be completely coated but the sprinkles should be dispersed over the surface of the log.

Wrap each sprinkled log in plastic wrap. Carefully shape log into an egg shape.

Chill for at least 2 hours. Freeze for longer storage (up to several months). When dough is chilled remove from refrigerator. Preheat oven to 350 degrees. Slice cookies in 1 inch thick slices. Place on parchment lined cookie sheet.

Bake in preheated oven for 12-15 minutes. Allow to cool on cookie sheets for 3-5 minutes then place on cooling rack to completely cool

When cool dip half of cookie in melted almond bark. Shake off excess candy then place on parchment lined cookie sheet and allow to harden!