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In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add extract. Fold in almonds and cherries; set aside. Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make a 12-in. squre. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. Combine the confectioners’ sugar, milk and butter; pour over top of loaf. Garnish with almonds and cherries if desired.
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