Preheat the oven to 425°F. Spritz an 8 x 12 inch baking dish with cooking spray, set aside. Grate the almond paste into the bowl of a food processor.
Add the softened butter, sugar, flour, vanilla and salt. Process until it it forms a paste.
On a silpat or parchment, press the refrigerated pizza dough into roughly a 10 x 15 inch rectangle. [2 cans of Pillsbury crescent rolls may be used instead. Roll out and press the perforations together to form the 11 x 15 inch rectangle]
Spread the almond paste over the dough from edge to edge. Spread cherry spreadable fruit over the almond paste. Sprinkle with ¼ cup white chocolate chips.
Begin to roll jelly roll style starting with the widest edge, ending seam side down.
Place into the freezer for 10 minutes to firm, making it easier to cut.
Use a sharp knife and carefully cut into 12 equal portions. Place side by side in the baking dish.
Bake for 23-25 minutes or until golden.
To prepare the glaze: Melt the white chocolate chips together with the heavy cream in the microwave. heat in 20 second increments, stopping to stir each time. Repeat until smooth.
Add cream cheese, stirring until combined.
Drizzle the sweet rolls with the glaze, then rest for 5-10 minutes before serving.