In mixing bowl, combine cookie mix, flour, poppy seed, butter, cream cheese, 1 tsp almond extract, egg and 1/2 cup almonds. Beat until soft dough forms.
Roll dough into 1 1/4-inch balls; flatten and shape dough around each cherry, forming a ball. Place 2 inches apart on cookie sheet lined with parchment paper.
Bake 10 to 13 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Dip cookies into glaze and then in chopped almonds. Store tightly covered in a single layer at room temperature.