1 (8 oz.) pkg. cream cheese, softened
1/2 c. granulated sugar
1 tbsp. grated orange peel
2 (8 oz.) cans refrigerated quick crescent dinner rolls
1/3 c. chopped almonds
1/2 c. powdered sugar
1 tbsp. orange juice

Combine cream cheese, sugar and orange peel. Mix until well blended. Unroll each can of rolls separately on floured surface. Overlap long edges of rectangles to form 13 x 7 inch rectangle, pressing edges together to seal. Spread each rectangle with 1/2 of cream cheese mixture.

Sprinkle with almonds. Roll up dough starting at long side, pressing edges together to seal. Shape each into a ring, seam side down on greased cookie sheet. Press ends together to seal. Cut 2/3 through the ring from outer edge at 1 inch intervals, leaving center of ring intact.

Turn each section on its side. Bake at 375 degrees for 15 minutes. Combine powdered sugar and orange juice; drizzle on warm coffeecake rings. Garnish with maraschino cherries and additional almonds, sliced, if desired.