In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until dough is easier to handle.
Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place almonds in a separate shallow bowl. Roll balls in egg white, then in almonds.
Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
Bake 11-12 minutes or until set. Remove to baking racks to cool.
For caramel cream:
Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Fill each cookie with about 1/2 teaspoon caramel mixture.
For chocolate drizzle:
In a microwave, melt chocolate chips and shortening on 50% power for 1 minute; stir. Heat in 30 second intervals, stirring after each interval until melted and smooth. Transfer into a sandwich sized zip top bag. Snip very small corner. Drizzle over cookies; let stand until set.