Cream together butter and sugar. Add egg, vanilla, almond and orange juice and beat until light and fluffy. Add dry ingredients and mix until well combined.
Divide dough into thirds and use orange food coloring to dye one-third. Optionally, the remaining two-thirds can be dyed using a white food dye for added pop. (I used just a few drops and loved the difference!)
Line a 9x5" loaf pan with plastic wrap. Press one-third of the white dough into the bottom of the pan and smooth to flatten. Repeat with layer of orange dough and remaining one-third of white. Cover with remaining plastic wrap and chill overnight.
Slice dough lengthwise into strips and cut candy corns at an angle. Bake on silicone lined baking sheets at 375 degrees Fahrenheit for 7-10 minutes. Allow to cool completely.
Melt candy melts according to package instructions. Dip the wide white tip of the candy corns into yellow or milk chocolate melts and allow to set on silicone lined baking sheet.
Store in an airtight container for up to one week.