Preheat oven to 350 degrees.
Spread almonds on a baking pan and bake for 10-15 minutes, stirring occasionally until golden. Let cool.
Combine cream cheese and mayonnaise and mix well in a food processor or blender.
Stir in the cooked bacon, green onion, dill weed and pepper.
Cover and chill overnight.
Shape the cheese mixture into two small pine cones on serving plate.
Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows.
Garnish pine cone cheese ball with rosemary twigs to resemble pine needles.
Serve with crackers.