1. Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes, or until meat crumbles     and is no longer pink; drain. 2. Add jalapeño pepper, chili powder, cumin, cinnamon, and salt. 3. Cook, stirring occasionally, for 2 minutes.  Stir in raisins, ½ cup salsa, and lime juice. 4. Remove from heat, and stir in almonds and sour cream.  Cool. 5. Separate dough into 8 biscuits.  Separate each biscuit in half to make 16 rounds.  Roll each round     on a lightly floured surface to a 4-inch circle. 6. Spoon pork mixture evenly in center of each dough circle.  7. Fold dough over filling, pressing edges with a fork to seal.  8. Cover with plastic wrap, and chill up to 8 hours.  Place empanadas on lightly greased baking     sheets.  Brush evenly with egg. 9. Bake at 350° for 15 to 20 minutes or until golden.  Cool 5 minutes on baking sheets.      Serve with remaining 1½ cups chipotle salsa.