Preheat oven to 375°F.

Line large cookie sheet with cooking parchment paper or a silpat liner

In small mixing bowl, combine cream cheese and sugar until creamy.

Open crescent roll package and unroll dough on a floured surface. Pinch together the seams, then cut into four rectangles.

Place dough rectangles onto cookie sheet, short side closest to you, spacing them apart.

Spread 2 tablespoons of the cream cheese mixture onto left long side of dough - about 2 inches wide.

Top the cream cheese mixture with about 2 tablespoons of pie filling.

Repeat with all four rectangles

On the right side that doesn’t have filling, make six 1inch cuts. Fold over these dough strips to the left to cover the cherry filling. Tuck the edge of the strip under the left side.

Once all strips are tucked, you can pick up the top end of the dough and fold it into a candy cane shape.

Repeat with all four rectangles.

Bake 13 to 18 minutes or until golden brown. Let cool on wire rack.

In small bowl, mix powdered sugar and 1/2 teaspoon milk until smooth.

Drizzle glaze on top of baked danishes, putting the white frosting on the dough slices so you get a red (cherry) and white (frosting) formation on top of the dough.