• Strain pie filling in a colander with fairly large holes by shaking the colander from side to side to remove as much of the sauce-filling as you can so that mainly the fruit remains (do not spray with water). Transfer the cherries to a cutting board and coarsely chop to make a very chunky paste.
• Roll 1/2 Sweet Roll Dough recipe into a single rectangle approximately 15x9 inches on a lightly floured surface (or divide the dough to make 2 smaller 4x7 rings). The dough should be about 1/4-inch thick.
• Spread the cherry paste evenly over the dough leaving a 1-inch border of dough at the edge. Sprinkle the cinnamon over the cherries and dot with small pieces of the butter.
• Starting from the 15-inch side, roll the dough into a log, like you would when making cinnamon rolls. Pinch the open edge seam of the dough to seal the log.
• To shape the log into a ring, pick up the dough in your hands and gently stretch as you bring the two ends together as you lay it on a parchment-lined baking sheet, seam side down (if not using parchment paper, butter a baking sheet).

  Once it is on the pan it is easier to move it as needed to get the dough into a circle with the two ends touching. Slip one of the ends into the other just a little and pinch the dough around it to seal the ring.
• Using sharp kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals to create open sections. Gently separate the sections just a little and let rise until double, about 40 minutes. (TIP: The ring can be frigerated before allowing to rise and baked the following day.)
• Heat oven to 375°F. Arrange sliced almonds on a rimmed baking sheet and toast while the oven is heating (about 10 minutes). Continually check the almonds until they are lightly browned at the edges.

  Just before baking, prepare the egg wash by whisking 1 egg and 1 tablespoon of cream together (half and half can also be used). Using a pastry brush, gently brush the risen dough with the egg wash to give the finished pastry a shiny, golden appearance.
• Bake the ring until golden brown, 20-25 minutes. Check after 15 minutes of baking; if the top is browning too quickly, cover loosely with foil while it finishes baking.
• Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool (this is where the parchment comes in handy as you can grab the corner of the paper and slide the tea ring off the pan onto the rack).
• Once completely cooled, dress with icing and sprinkle with sliced toasted almonds while the icing is still wet.

For the ICING:

• Mix 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond extract until the icing is smooth (add more milk 1 teaspoon at a time if needed until the icing is completely smooth).

  Transfer to a zip-type storage bag and press icing down to a bottom corner. Snip the corner when you are ready to glaze and simply squeeze the icing out onto the ring.