Cherry Cream Cheese Crescent Coffee Braid

1 - 8 oz can  Refrigerated Crescent Rolls
1/4 cup  cream cheese (I used the spreadable cream cheese in tubs)
1/3 cup  cherry preserves
1/2 cup  powdered sugar
2 or 3 teaspoons  milk
1/4 teaspoon  almond extract

Heat oven to 375 degrees F.  Spray large cookie sheet with nonstick cooking spray or grease.  Unroll dough into 2 long rectangles.  Place dough on sprayed cookie sheet; overlapping long sides to form 13X7 inch rectangle.  Firmly press perforations and edges to seal.

Spread cream cheese in 2-inch strip lengthwise down center of dough.  Top with preserves.  Make cuts 1 inch apart on each side of rectangle just to edge of filling.   Alternate from side to side, fold strips of dough at an angle halfway across filling, slightly overlapping ends.

Bake at 375 degrees for 18 to 20 minutes or until golden brown.  Cool 5 minutes; remove from cookie sheet.  Cool at least 15 minutes.

Meanwhile, in a small bowl, blend powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well.  Drizzle over warm coffee braid.   Store in refrigerator.

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