8 oz. pkg. Philadelphia cream cheese, softened
1 egg
1 c. powdered sugar
1/4 c. chopped almonds
1/2 - 1 tsp. almond extract
8 oz. can Pillsbury refrigerated quick crescent dinner rolls

TOPPING:

1 c. prepared cherry pie filling
1-2 tbsp. Amaretto or cherry flavored brandy
1 tbsp. butter

Heat oven to 350 degrees. Grease 8 muffin cups. In medium bowl, combine cream cheese and egg until smooth. Add powdered sugar, almonds and extract; mix well.

Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each rectangle into an 8"x4" rectangle. Cut each in half crosswise to form 8 squares. Press each square into bottom of prepared muffin cup, leaving corners of each square extended over sides of cup. Place about 1/4 cup cream cheese mixture in center of each square. Bring 4 corners of each square together in center of cup and firmly press points together to seal.

Bake at 350 degrees for 18 to 23 minutes or until golden brown. Immediately remove from muffin cups. In small saucepan, combine topping ingredients; cook over low heat until bubbly and butter melts. Serve over warm dessert. Refrigerate leftovers. 8 servings.

TIP: To reheat, wrap loosely in foil; heat to 350 degrees for 20 to 25 minutes.