Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2

In large bowl, stir cookie mix, 1/2 cup softened butter, the cream cheese and egg until soft dough forms. Stir in almonds. Set aside.

Step 3

In 4-quart saucepan, mix 1 1/4 cups granulated sugar and 1/4 cup cornstarch. Stir in cherries. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some cherries will show). Sprinkle coarse sparkling sugar on tops of cookie dough.

Step 4

Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubby. Cool 15 minutes before serving.

Step 5

Meanwhile, in 1-quart saucepan, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch. Stir in half-and-half until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened. Remove from heat; stir in butter and vanilla. Keep warm until ready to serve.