In the mixing bowl of an electric mixer, blend the butter and sugar until light and fluffy.
Add the vanilla and blend.
In a separate bowl sift the flour and salt together, and add it to the mixing bowl with the butter mixture a little at a time until all the flour is added, and blended well.
Add the Red food coloring gel, starting with about 5 drops, and blend until the dough is all red.
If you want the dough a darker color, add another drop and blend, until the desired color is achieved.
Roll the dough into 1 1/2 inch balls, and place them on a Parchment lined cookie sheet about an inch apart.
Use your thumb to press a 'thumbprint' into the center of the cookies, making an indentation.
Bake the cookies at 350 degrees for 20 to 25 minutes, or until the cookies start to turn golden brown.
Place on a wire rack to cook completely.
When cookies are cool, melt 4 squares of the white chocolate almond bark,in the microwave on 15 second intervals, until it's smooth and creamy, stirring between intervals.
Fill the centers of the cookies with the white chocolate.
Dip the bottoms of the cookies in the melted white chocolate, and then immediately in the sprinkles.
Melt the rest of the white chocolate in the microwave on 15 second intervals, and stir between intervals.
Remove it from the microwave, and add 1 - 2 drops of the Neon pink gel food coloring to the white chocolate, and stir well.
Place the pink chocolate in a squeeze bottle with a tip, and squeeze heart shapes out on parchment paper to decorate the cookies.
Drizzle the remaining pink chocolate over the cookies as shown.
Let the cookies set for at least one hour before moving them or serving them, to allow the chocolate to set.