1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened 2 tablespoons brown sugar 1/3 cup white baking chips 1/4 cup plus 2 tablespoons toasted sliced almonds, divided 1 can (21 ounces) cherry pie filling 1/2 teaspoon almond extract, divided 2 cups fresh or frozen unsweetened raspberries 1 tube (8 ounces) refrigerated crescent rolls 3/4 cup confectioners' sugar 3 to 4 teaspoons 2% milk Vanilla ice cream, optional
Gas oven to 350 degrees. 1/4 cup almonds, cookie dough, brown sugar, and baking chips are combined. Aside; set aside. Cherry pie filling is heated in a large saucepan over medium heat until bubbling.
After removing from heat, incorporate 1/4 teaspoon almond extract. Roughly incorporate raspberries. Place in an ungreased 13-by-9-inch baking dish.
Form a long rectangle from the unrolled crescent dough; press perforations to seal. Gently distribute small spoonfuls of the cookie dough mixture on top to cover.
Beginning with the long side, coil the fabric into a jelly roll; pinch the seam to secure. Make 12 segments crosswise and arrange them with the cut side up on the cherry mixture.
25 to 30 minutes, or until golden brown, in the oven. Wait ten minutes to cool. Construct a glaze of medium thickness by combining confectioners' sugar, the remaining almond extract, and sufficient milk.
Glaze the rolls, then garnish with the remaining toasted almonds. If preferred, serve warm with ice cream.