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1
Preheat oven to 350F Line a 9 by 13-inch baking pan with nonstick foil.
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2
Make the filling first by placing cream cheese, sugar, egg, and vanilla into the bowl of a food processor fitted with the metal blade.
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3
Process until combined.
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4
Add cherries and pulse until the cherries are coarsely chopped.
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5
Add pecans and pulse a couple of times, only until combined.
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6
Open 1 tube of the crescent rolls and unroll the dough.
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7
Place in the bottom of the prepared pan and press to fit the bottom of the pan, sealing any perforations.
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8
Spread evenly with the filling.
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9
Open the remaining tube of crescent rolls and separate the triangles.
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10
Cut each triangle in half lengthwise so you have 16 thin triangles.
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11
Begin at one end of the pan, placing triangles across the width, stretching each dough triangle to fit the width of the pan, alternating to opposite sides of the pan.
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12
(The first triangle will stretch from top to bottom, the next from bottom to top, etc.)
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13
The top will be completely covered by the crescent dough, with the sides of the dough touching closely, but not overlapping.
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14
Bake for 30 minutes.
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15
Remove from oven and immediately sprinkle evenly with the chocolate chips.
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16
Let cool to room temperature.
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17
For the icing glaze, whisk together powdered sugar, milk or cream, and almond extract until smooth, adding just enough milk or cream to get to a barely drippable consistency.
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18
Spoon icing into a zip-top bag, squeeze out all the air, and seal.
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19
Snip a corner from the bottom of the bag and drizzle icing over the top of the coffee cake in a zig-zag pattern.
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20
Let sit, uncovered, for the icing to firm up about 1 hour.
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21
Cut and serve.
