Add yeast to warm water and let stand for 10 minutes.
In a large measuring cup or medium-sized saucepan, combine milk, butter, sugar, and salt. Heat to 135 degrees F. (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Stir in cocoa and 1 cup of unbleached white flour and mix well (you may use a mixer). To this, add 2 eggs and the yeast mixture. Now add 3 cups Unbleached flour and the best for bread to make a soft dough. On a lightly floured surface, knead dough until smooth and satiny, 10 minutes by hand or 4 minutes in an electric mixer of food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp towel and allow to rise in a warm draft-free place until doubled, about 1 hour.
Meanwhile, in a medium-sized mixing bowl, combine cream cheese, sugar, vanilla, and egg. Mix until well blended. Refrigerate until ready to use.
Roll out dough onto a lightly floured surface. Divide into 3 equal portions and rest for 10 minutes. Roll each portion into a circle 12 inches in diameter. Place a circle of dough in each prepared pie tin. Spread 1/3 cream cheese filling in the bottom of each circle. Cut the dough that hangs over the edge of tin at 1-inch intervals. Fold one piece over the first, continuing around the circle until all pieces are overlapped and folded over the filling. Do not cover. All to rise in a warm, draft-free place until doubled, about 40 minutes.
Preheat oven to 350 degrees F. Bake for 25 minutes.
In a small mixing bowl, blend confectioners sugar, milk, and vanilla to make glaze. When coffee cakes have cooled, drizzle with glaze and sprinkle with sliced almonds.
Each serving: 874 calories; 22 g. dietary fiber; 122 g. carbohydrates; 22 g. protein; 35 g. fat; 13 g. saturated fat; 151 mg. cholesterol; 711 mg. sodium.