In medium bowl, combine flour, baking soda and salt; set aside.
In large mixing bowl, cream butter and sugars until lightly and fluffy, about 5 minutes. Stir in vanilla extract, almond extract and milk. Add flour mixture to butter mixture and stir until just combined. Stir in chocolate chips and almonds. Place dough in freezer 30 minutes to set.
Remove dough and form round balls using about 1 tablespoon of dough for each. Place dough ball on cookie sheet covered with wax paper.
Melt dark chocolate in microwave or a bowl set over simmering water until pourable and smooth.
Dip bonbons one at a time into chocolate, making sure to fully coat. Using a fork or long skewer, carefully lift and shake off excess chocolate. Return to baking sheet and garnish with sprinkles if desired. Continue until all bonbons are coated.
Place baking sheet in fridge or freezer to let chocolate coating set. Can be kept in fridge for up to 5 days.