1 (10 oz.) jar maraschino cherries, drained (reserve 5 cherries for decoration)
1 (8 oz.) pkg. cream cheese, softened
3/4 c. almonds, pecans or walnuts, chopped
1/2 c. sugar
1/2 tsp. almond extract
2 (8 oz.) cans refrigerated crescent dinner rolls

GLAZE:

1 c. confectioners' sugar
4 tsp. milk
1/4 tsp. almond extract

GARNISH:

2 tbsp. chopped nuts
5 maraschino cherries, halved

Preheat oven to 375 degrees. Grease a cookie sheet. Chop 1 cup of cherries and combine with that cream cheese, nuts, sugar and almond extract. Mix well and set aside. Separate crescent dough into the two large rectangles. Overlap long sides of rectangles and firmly press edges and perforations to seal. Roll or pat out dough with hands to form a 13 x 15 inch rectangle. Spread cherry cheese mixture over dough. Beginning at long side, roll up rectangle pressing edges to seal. Place on cookie sheet seam side down. Form into a ring, firmly pressing ends together. With scissors or sharp knife, cut almost through ring at 1 inch intervals. Turn each section slightly on its side. Bake at 375 degrees for 30 to 35 minutes, until golden brown. While ring is baking, prepare glaze. In small mixing bowl, combine all ingredients and mix well. After ring is removed from the oven and still warm, drizzle with glaze. Garnish with almonds and cherry halves. Yield: 8 to 10 servings.