Pre-heat the oven to 350°F.
In a large bowl, using a hand mixer, beat softened cream cheese, sugar and almond extract until smooth: use a rubber spatula to clean the sides of the bowl as you are mixing; set aside.
Open only one package of crescent rolls and remove them from the tube; do not unroll them, instead keep them in a long cylinder shape and place on a cutting board; the crescent rolls will dry out and not shape easily if left on the counter; this is why I recommend freezing them and then cooking in batches.
Using a sharp knife, cut the long cylinder into 12 equal pieces.
Using your fingers and thumbs, flatten each round circle in the middle, leaving the edges intact; place each circle on a baking sheet lined with parchment paper about 2 inches apart; with a pastry brush, wash the edges and sides of the crescent rolls with the egg wash.
Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
Using a small spoon, place a small amount of cherry pie filling on top of the cream cheese filling; make sure to have at least 3 cherries on each danish or they will look flat and not full of fruit.
Place in the pre-heated oven and bake for 10 to 11 minutes, or until the edges are golden brown.
Remove from the oven and let cool for 5 minutes.
In a small bowl. whisk together confectioners' sugar and milk to create glaze.
Drizzle each danish with glaze and serve warm.
Open the second tube of crescent rolls and repeat the process.
