Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted chocolate. Combine flour, baking powder, and baking soda in small bowl; fold into creamed mixture alternately with milk. Fold in 1/2 cup almonds. Spread mixture into a well-greased 9 x 9-inch square glass baking dish; microwave on Hi power, 5 to 6 minutes, turning pan every two minutes, until top is just barely tacky. Remove cake from oven and allow to cool on counter.* Meanwhile, spoon raspberry jam into glass measuring cup; microwave on Hi power, 30 seconds, until melted. Spread cake top with jam. Place remaining 4 tablespoons butter in glass measuring cup with sugar and corn syrup; microwave on Hi power, 1 minute, until mixture is bubbly. Remove from oven and stir in remaining 1/2 cup almonds. * * Spread sugared almonds evenly over raspberry jam. Allow cake to cool completely before cutting.

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

* To bake cake in conventional oven; bake in greased 8 x 8-inch square pan at 350 degrees Fahrenheit, 25-30 minutes, until cake tester comes out clean.

* To make topping on stove, melt jam in small pan over low heat. Melt butter in small saucepan; stir in sugar and corn syrup. Cook until bubbly. Remove from heat and stir in remaining 1/2 cup almonds.