Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Place the black candy melts into a small microwave safe bowl, then microwave on high in 20 second increments, stopping to stir after each time in the microwave, until smooth.
Using a fork, dip each slivered or whole almond one at a time into the melted candy melts, being sure to coat each completely. Use the fork to remove the almond, then place on the prepared baking sheet to harden completely before dipping the pretzel rods (this should only take about 15-20 minutes).
When your almonds are ready (you've either dipped them and let them dry or you're just using plain almonds), place the green candy melts into a medium size microwave safe bowl, then microwave on high in 20 second increments, stopping to stir after each time in the microwave, until smooth.
Using a spoon, coat each pretzel rod with the melted green coating, going about ½ to ⅔ of the way up the rod. Gently shake off any excess coating, then lay each pretzel rod flat on the prepared baking sheet.
As you lay each pretzel rod down, gently press an almond onto the tip of the pretzel rod where a nail would be.
Allow the green coating to set a bit before using a toothpick to draw knuckle wrinkles on each finger, if desired. Allow witch finger pretzels to set completely before serving or storing. Pretzels stay fresh covered tightly at room temperature up to 2 weeks.
Black candy melts: you can also use dark or semi-sweet chocolate and leave it plain, or you can add black gel coloring. It is also totally optional to dip the almonds, and you can leave them plain/as is.
Slivered almonds: you can also use raw whole almonds.
Green candy melts: you can also use white chocolate or white candy melts and color it green. I suggest using more yellow than blue, or coloring with electric green gel color.