For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray.
Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds.
Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack.
For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze.
Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.