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Heat oven to 375°F. Line large cookie sheet with parchment paper, spray generously with cooking spray.
Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise, to make 16 narrow triangles.
In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar until blended.
Spread cream cheese mixture onto widest part of dough, leaving ¼-inch edge. Top with raspberries and preserves.
Fold over tips of dough to enclose filling; gently pick up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.
Bake 12 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. In small bowl, mix powdered sugar and ¼ teaspoon of the milk until blended. If too thick, add additional drops of milk. Drizzle over top. Serve warm.