Into 8" square baking dish, sift ½ tablespoon cocoa powder to evenly coat dish. In large bowl, with mixer on medium speed, beat cream and sugar 2 minutes or until soft peaks form. Add cheese and vanilla extract; beat 1 minute or until incorporated. Makes about 4 cups.
In wide, shallow dish, whisk coffee, liqueur and fruit spread. Dip 9 ladyfingers, 1 at a time, in coffee mixture; place in single layer in prepared 8" square dish, cutting to fit if necessary. Top with ¾ cup raspberries and spread with 2 cups cream mixture; sift ½ tablespoon cocoa powder over cream mixture. Repeat layers, drizzling ladyfingers with any remaining coffee mixture; cover and refrigerate at least 3 hours or up to overnight.
In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
Sprinkle tiramisu with almonds and remaining ½ cup raspberries; cut into 12 pieces.