Heat oven to 375°F. In medium skillet, melt butter over medium heat. Add almonds; cook and stir 2 to 3 minutes or until almonds are browned. Stir in mushrooms, garlic, tarragon, pepper and brandy. Cook and stir 1 to 2 minutes or until mushrooms are tender. Remove from heat.
In ungreased decorative shallow baking dish or 8- or 9-inch glass pie plate, place cheese; spoon mushrooms over top.
Bake 10 to 12 minutes or until cheese is soft. Garnish with tarragon sprigs. Serve as a dip, or spread on melba toast rounds or crackers.