3 oz. pkg. cream cheese
1/4 c. firm butter
2 1/2 c. Bisquick baking mix
1/2 c. milk
8 oz. pkg. cream cheese, softened
1/3 c. sugar
1/4 tsp. almond extract

Heat oven to 400 degrees. Cut 3 ounces cream cheese and butter into baking mix, stir in milk. Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Knead 10 times. Roll into rectangle, 12 x 9 inches; place on lightly greased cookie sheet. Beat 8 ounces cream cheese, sugar, and almond extract until smooth; spread lengthwise down center of rectangle. Make cuts, 2 1/2 inches long at 1 inch intervals on each side of rectangle. Fold strips over filling, overlapping. Bake until golden brown, about 20 minutes; cool 10 minutes. Carefully place on wire rack; cool completely. Drizzle with glaze and garnish with cherries.

GLAZE:

Mix 3/4 cup powdered sugar, 1 tablespoon warm water, and 1/4 teaspoon almond extract until smooth.