Spray a 9x13 inch pan with non-stick spray.

In a small bowl, mix flour and baking powder until well-combined.

In a large mixing bowl, beat butter, sugar, almond paste, and almond extract at medium speed for 3-4 minutes, or until light and fluffy.

Beat in eggs, 1 at a time, until well-blended.

Beat in flour mixture.

Divide the batter evenly into thirds. Spread one portion of the batter thinly and evenly in the prepared pan. Freeze the pan for 5 minutes.

Meanwhile, mix green food coloring into a second portion of the batter. Gently spread over batter in the pan. Freeze the pan for 5 minutes.

Meanwhile, mix red food coloring into the third portion of the batter. Gently spread over the green batter in the pan.

Bake at 350 degrees for 24-30 minutes, or until a toothpick inserted near center comes out clean.

Cool completely on a wire rack.

Place jam in a small microwave-safe bowl. Microwave for 15-25 seconds, or until slightly thinned.

Spread jam evenly over bars.

In a large saucepan over low heat, combine chocolate and heavy cream. Whisk gently until smooth.

Spread chocolate ganache over the jam layer.

Allow chocolate to set. Cut into bars.