Preheat oven to 375 degrees and spray 8 regular size muffin cups with cooking spray.
Using an electric mixer, mix 6 ounces of cream cheese, 1/4 cup powdered sugar, and almond extract together until smooth. (The remaining 2 ounces cream cheese will be used for a glaze.)
Unroll the crescent dough on a lightly floured surface. Spread cream cheese mixture evenly on dough.
Spread strawberry preserves over cream cheese.
Starting at 1 long side, roll into a log. Cut into 8 slices.
Place slices cut side up in muffin cups. Sprinkle with almonds.
Bake for 20 to 22 minutes, or until golden brown. Let cool in pan 5 minutes, then run a knife around the edge of each one and remove from pan.
To make glaze, use electrec mixer to mix remaining 2 ounces cream cheese, 1 cup powdered sugar, and milk. Spread a spoonful on each danish.
Notes
If you can't find the crescent dough sheets, use the regular 8-count crescent roll dough and seal the perforations.