Preheat oven to 375 degrees.

Unwrap the thawed puff pastry and use a knife or pizza cutter to cut each piece of dough into thirds along the fold lines. Place the cut pastry onto 2 parchment-lined baking sheets leaving space in between.

Use the tines of a fork to poke holes in all but one pastry piece.

Bake the pastry in the preheated oven for approximately 20 minutes or until they're nicely browned (only one should be extra puffed). *Note - The pastry piece that did not receive the fork pokes will be nicely puffed. The others will be much flatter, which is what you're looking for. If they're still too puffed (for stacking purposes) use the back of a fork to press on the pastry and flatten them while they're still hot. The one that is puffed high will be the top piece of your tower.

Cool completely while you make the chocolate and cherry cream cheese filling.

In a large bowl with a hand mixer (or, I used my stand mixer with the paddle attachment), cream together the cream cheese, marshmallow fluff, almond extract, and the drained cherries until smooth and creamy.

Remove slightly less than half of the cream mixture to a second bowl.

Add the cocoa powder to the original bowl of the cherry cream mixture and blend to combine thoroughly.

Place one of the flat pieces of pastry onto a serving platter.

Starting with the chocolate cream spread approximately ½ cup of the mixture along with the entire piece of puff pastry.

Place another flat piece of pastry on top of the chocolate cherry cream and spread approximately ½ cup of the plain cherry cream filling mixture along with the entire piece of puff pastry.

Continue alternating with pastry, chocolate, and plain cherry cream filling mixture and top with the puffed piece of pastry.

Garnish with a sprinkle of cocoa powder and powdered sugar.

Refrigerate until ready to serve.

Carefully slice using a serrated knife and a sawing motion without too much pressure.