Process cheddar, cream cheese, mayonnaise, parsley, dill, and onion powder in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer cheese mixture to bowl, cover, and refrigerate until firm, about 2 hours.

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to clean, dry food processor. Add almonds and pulse until mixture is finely ground, about 8 pulses, scraping down sides of bowl as needed; transfer to shallow dish.

Divide cheese mixture into 30 equal pieces, about 1 tablespoon each. Using your hands, roll mixture into balls, then roll each ball in bacon-almond mixture, pressing gently to adhere; transfer to serving platter. Serve.