Lightly toast the sliced almonds in a dry pan for 2-3 minutes before placing them as fangs to enhance their flavor and ensure they stay crisp rather than softening from the frosting's moisture.

Refrigerate your red buttercream for 15-20 minutes before assembling to achieve the perfect consistency that holds the marshmallows and almonds in place without sliding.

Cut mini marshmallows in half lengthwise and slightly flatten them before pressing into the frosting; this creates a stable base and better adhesion for the almond fangs.

Select thicker chocolate chip cookies with minimal cracks to prevent breaking under the frosting and filling weight; avoid ultra-soft varieties that compress easily.

Assemble the cookies no more than 2-3 hours before serving to keep the almonds crispy and prevent the marshmallows from absorbing excess moisture from the frosting.