Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller. Cut 8 circles using Cut-N-Seal.
Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal. Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.