In a mixing bowl, combine the softened cream cheese, sugar, and almond extract. Use a whisk to blend until smooth and creamy.
Remove the flaky crescent rolls from the freezer and unwrap them. Roll out the dough on a lightly floured surface.
Using a sharp knife or a pizza cutter, slice the dough into triangles, each about 4 inches wide at the base.
Place a spoonful of the cream cheese mixture at the base of each triangle and top it with cherry pie filling. Roll up each triangle towards the tip.
In a small bowl, whisk together the egg and water to create an egg wash. Brush over the top of each rolled Danish.
Preheat your oven to 375°F (190°C). Place the assembled Danish on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown.
While the Danish is baking, whisk together the powdered sugar and whole milk in a separate bowl until smooth.
Once the Danish are out of the oven, drizzle the glaze over the top. Serve warm or at room temperature.
