Combine cream cheese, sour cream, and Ranch seasoning mix in a mixing bowl. Beat with an electric mixer until completely smooth.
Add minced chives, minced parsley, and shredded sharp cheddar cheese to the bowl. Use a rubber spatula to mix everything very well, until all is evenly incorporated.
Cover a deep soup bowl with a large piece of saran wrap and transfer the cheese mixture into it. Bring all edges of saran wrap together and twist. Make sure the ball is tightly wrapped and shape it into an even ball.
Refrigerate for at least 2 hours before coating it. (The cheese ball can be refrigerated overnight if needed.)
To easily crush whole almonds, place them into a zip-lock bag and use a meat tenderizer to crush almonds. Get some stress out but don't crush them too much or you will end up with nothing but crumbs.
Combine crushed almonds and parsley together and spread them out on a large cutting board.
Unwrap cheese ball and roll it in the crushed almond mixture.