Pit the dates and stuff each one with a Marcona almond and a 1/4 inch piece of cheese that should basically be the same size as the almond.
Whisk the honey, pimentón/paprika, lemon juice, and hot water together to incorporate and then keep this sauce warm.
Wrap each date with a half slice of bacon cut on a bias. You want enough bacon so that it slightly overlaps about a quarter inch.
Cook the bacon-wrapped dates over medium-high heat in a large cast- iron or nonstick pan, starting with the flap sides down to seal the bacon. Be careful not to crowd them. Cook them until the bacon is crisp and well browned all the way around.
Serve the dates in a pool of the honey sauce and drizzle some more on top. Garnish with chopped, fresh parsley.