Preheat oven to 350°. Line a 13×9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.

In a small saucepan, combine butter and unsweetened chocolate; cook over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Let cool slightly.

In a large bowl, beat 5 eggs, 2 cups granulated sugar, brown sugar, and 3 tablespoons Irish cream liqueur with a mixer at medium-high speed until fluffy, about 8 minutes.

In a small bowl, stir together flour and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until combined. Stir in chocolate mixture. Reserve 1 cup batter in a small bowl. Pour remaining batter into prepared pan.

In a medium bowl, beat cream cheese, remaining 1 egg, remaining ¼ cup granulated sugar, and remaining ¼ cup Irish cream liqueur with a mixer at medium speed until smooth. Dollop cream cheese mixture over chocolate mixture. Spoon reserved 1 cup chocolate mixture over cream cheese mixture, swirling batter with a knife.

Bake until center of brownies are set, 35 to 45 minutes. Let cool completely. Using excess foil as handles, remove brownies from pan.

In a small saucepan, combine semisweet chocolate and cream; cook over low heat until chocolate is melted and mixture is smooth. Drizzle over cooled brownies. Sprinkle with almonds. Let stand until chocolate is firm. Cut into rectangles before serving.