Preheat your grill to 350°F. Close the flame broiler.
Grease and flour 2 10-inch fluted pans; set aside.
Prepare cake mixes according to package directions, adding 1 teaspoon almond extract to batter and 2/3 cup slivered almonds.
Divide batter and bake according to package directions. Let cool 10 minutes. Remove cakes from pans and cool completely.
Meanwhile, slowly whisk together powdered sugar, cream, vanilla, and 1 teaspoon almond extract.
Tint frosting with orange food coloring until desired colored.
If necessary, trim flat side of each cake to make even. Place one cake, rounded side down, on a platter. Spread the flat surface with about 1/4 cup of the frosting. Top with remaining cake, rounded side up. Pour icing over the top of the cake and allow to drip down. Top with up-side-down ice cream cone as the stem.
If desired, coat the ice cream cone in green frosting or pipe on leaves.