Cook bacon in a large skillet over medium high heat until crisp. Remove to paper towel lined plate. Once cool, chop into small pieces. In a small bowl, mix half of the bacon with the chopped almonds and parsley. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, cheddar cheese, ranch seasoning mix, jalapeños, green onions, cayenne pepper and the remaining bacon.
Place mixture in a bowl and cover and refrigerate overnight.
Remove the mixture from the refrigerator and shape into a ball using wax paper to prevent the mixture from sticking. Roll the ball in the mixture of bacon, almonds and parsley. Place on a platter and serve with crackers and fresh grapes.