Heat oven to 350ºF (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough; press evenly in pan to form crust. Sprinkle with 1 cup of the almonds; firmly press into dough. Bake 11 to 16 minutes or until light golden brown.
Meanwhile, in medium bowl, beat egg. Stir in condensed milk and almond extract until smooth. Stir in cookie crumbs.
Remove partially baked crust from oven. Carefully spread crumb macaroon mixture over crust to edges. Sprinkle with cherries and remaining 1/2 cup almonds; press into crumb mixture.
Return to oven; bake 18 to 23 minutes longer or until edges are golden brown and filling is set.
In small microwavable dish, microwave chocolate chips on High 15 to 30 seconds or until melted and can be stirred smooth. Drizzle over warm bars. Cool completely on wire rack, about 1 1/2 hours. Cut into bars.