Filling
1/3 cup sugar
4 ounces softened cream cheese
1/2 teaspoon almond extract
1/2 cup sweetened flaked coconut
2/3 cup drained, chopped maraschino cherries
Cookies
1 cup sugar
1/2 cup softened butter
1 tablespoon maraschino cherry liquid
1 egg
1 1/3 cups flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
Combine sugar, cream cheese and almond extract and mix well. Stir in coconut and set aside.
Cookies
Combine sugar, butter, cherry liquid and egg and beat till light and fluffy. Add all remaining cookie ingredients and mix well. Shape dough into rope about 18 inches long. Place lengthwise on 24 inch long sheet of waxed paper. Top with another sheet of waxed paper. Roll out dough to 20x10 inch rectangle. Remove top sheet of waxed paper. Spread dough with filling and sprinkle with cherries. Starting on long side and using paper to lift dough, roll up tight, jelly roll fashion. Press edges to seal. Cut roll in half to form two 10 inch long rolls. Wrap each roll in plastic wrap or waxed paper and refrigerate at least 4 hours till firm.

Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Cut dough into 1/4 inch slices. Place slices 2 inches apart on prepared cookie sheets. Bake 7-10 minutes till set. Cool 2 minutes before removing from sheets to racks to cool completely. Store in refrigerator.