1. Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.
2. Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1-3/4 inches in diameter); press evenly on bottom and up side of each cup.
3. Heat oven to 375°F. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie shell; fill a generous three-fourth full with sweetened condensed milk mixture.
4. Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of each cookie. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Store tightly covered at room temperature. About 4 dozen.