Preheat oven to 350 degrees and grease a skillet or baking dish.
Combine the cranberries, cherries, dates and orange juice in a small sauce pot. Bring to a boil then reduce to a simmer, stirring occasionally for about 5-7 minutes until fruit is broken down, juice has cooked off and mixture is thickened. Remove from heat and set aside.
Combine the egg, oil, maple syrup and extracts in a small bowl and whisk until smooth.
Combine the almond flour, coconut flour, baking soda and cinnamon in a large bowl.
Add the wet ingredients to the dry and mix until combined.
Lay a piece of wax paper out on the counter. Place the dough on top. Place another piece of wax paper on top of the dough and roll out into a rectangle between the wax paper using a rolling pin.
Remove the top piece of wax paper. Spoon the cranberry cherry mixture evenly on top of the dough. Sprinkle with the cinnamon and sliced almonds.
Using the bottom piece of wax paper, gently roll the dough into a log.
Transfer the log onto a baking sheet and freeze for 15 minutes.
Remove the freezer and slice the log into 8 pieces. Place each piece in the skillet or baking dish and bake for 15 minutes.
While baking, make the glaze by whisking together the cream cheese, cinnamon, honey/maple syrup and almond extract.
Drizzle the glaze over the warm cinnamon rolls and serve.