Instructions: Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well.

Unroll each can of crescent roll dough into 2 large rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a 15- by 13-inch rectangle.

Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam-side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.

Bake in a preheated 350 degree oven 20 to 25 minutes or until golden brown. If necessary, cover with foil during the last 5 minutes to prevent over browning. Carefully remove from pan to wire rack.

Combine powdered sugar, milk and almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers.

This recipe yields 15 servings.

Description: "Special enough for company, easy enough to make any time, serve as a coffee cake or a dessert."

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