In a medium ball, beat softened cream cheese till fluffy (about 1 minute) using an electric hand whisk. Add grated cheddar in the cream cheese.
Add seasonings and mix until combined with a spoon. Adjust seasonings if required.
Keep in fridge for 20 minutes.
Spray your hands with a non-stick baking spray, or lightly grease with oil. This will prevent the cream cheese for sticking to hands. Using a teaspoon or a cookie scoop, form balls of the mixture and then roll in your hands. Keep the prepared balls on wax paper, and keep in fridge for about 10 minutes.
Place the coating mixtures into 3 small bowls. Place the dried onion flakes, and garlic powder together, and mix. Place the Italian herbs, red chili flakes and red chili powder together, and mix. Place the crushed almonds in the third bowl. Roll the cheese balls in the different coatings. This recipe will make about 9 cream cheese balls, so there will be 3 cheese balls of each coating.
Cover the cheese balls with clingfilm lightly, and keep in an airtight container in the fridge. Keep the cheese balls in fridge until ready to serve. Take them out 10 minutes before serving.