Stir together brownie mix and water. Pour batter into a 13 x 9-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Toast almonds on rack below brownies during last 5 minutes of baking. Cool brownies and almonds completely on a wire rack.
Place raspberry spread in a bowl; stir with a whisk until smooth. Drain cherries, reserving 2 tablespoons juice; set juice aside. Rinse cherries; drain well. Add cherries to raspberry spread, stirring to coat.
Spread ice cream over brownies; spoon cherry mixture over ice cream.
Combine reserved cherry juice and coffee granules, stirring until coffee dissolves. Fold in whipped topping; spread over cherry mixture. Sprinkle with almonds. Cover and freeze at least 8 hours.