Instructions: Heat oven to 375 degrees. In small bowl, beat cream cheese and sugar until fluffy. Stir in rum flavoring. Fold in almonds, raisins and cherries. Set aside. Unroll the 2 cans of dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Pat to form a 13 X 13 inch square. Spread cream cheese filling crosswise, in a 6 inch wide strip, down center of dough to within 1 inch of ends. Fold ends of dough 1 inch over filling. Bring sides of dough square over filling overlapping edges, forming a 6 X 11 inch loaf. Bake at 375 for 25 - 30 minutes or until light golden brown. Cool. Combine powdered sugar and milk; drizzle over top of cooled bread. Garnish with candied red and green cherries, if desired. Refrigerate leftovers.

12 to 14 slices

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