Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang. Spray foil with nonstick cooking spray; set aside.

In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.

Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in marshmallows and almonds. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours.

Heat marshmallow creme in a microwave-safe bowl for 20 seconds in the microwave. Give the mixture a quick stir and transfer it to a piping bag fitted with a #3 round Wilton tip. Alternatively, you can transfer it to a Ziploc bag and snip off one of the corners of the bag to make a piping bag.

Pipe the marshmallow cream over the chilled fudge.

Garnish with a crushed candy cane for a festive treat (optional).

Pop the fudge back into the refrigerator for 15 minutes.

Use the foil overhang to lift foil from pan and cut the fudge into squares.