Beat cream cheese with an electric mixer until smooth.

Add port and cayenne.

Beat until smooth. Add cheese.

Add green onion. Mix until combined.

Wrap the cream cheese mixture in plastic wrap or parchment and chill for at least one hour. You could do this the day before even.

Once chilled, mold the cream cheese into a pinecone shape.

Place the cheese on a serving plate and start to add almonds. Start at the bottom and add in rows overlapping until the cheese is covered.

Add rosemary sprigs.