Cream cheese and 1/3 cup sugar until light. Beat in one egg until creamy. Set aside. Cream butter with remaining sugar. Beat in 2 eggs, one at a time, until fluffy. Beat in cocoa and coffee. Mix flour, baking powder, and salt on waxed paper. Add, all at once, to chocolate mixture. Stir until well blended. Add vanilla, set 1/3 cup of batter aside. Fold chips and almonds into remaining batter; pour into a greased 9-inch square baking pan. Spoon cheese mixture over batter. Stir milk into reserved batter. Making four rows, spoon 12 tsp. of reserved batter on top of cheesecake mixture; run knife through each row to create heart-like shapes. Bake at 350 degrees for 30-35 minutes.