Heat oven to 350°F. Spread butter evenly in bottom of ungreased 8- or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and the sliced almonds.
If using crescent rolls: Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough to form 12x7-inch rectangle.
In small bowl, stir cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract until well blended. Spread evenly over dough. Sprinkle with cranberries.
Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
Bake 22 to 27 minutes or until golden brown. Immediately turn pan upside down onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.