Heat oven to 180ºC F. Line muffin cups with paper baking cups. In small bowl, combine cream cheese, one third cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla;beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with tablespoonful of cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture. Bake for 20-30 minutes or until cream cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers.