In a medium-size bowl gently toss cherries with sugar, flour, lemon zest, and lemon juice. Set aside.
In a separate bowl, whisk together cream cheese, butter, sugar, and flour.
Line a large cookie sheet with parchment paper and roll out the sheet of crescent dough.
On the middle third of the dough, spread the cream cheese mixture. Pour cherries on top of the mixture. On the outer two thirds, cut diagonal lines down each side.
Gently fold each piece over the top of the cherries. Gently fold over each end.
In a small bowl, whisk 1 egg. Brush the beaten egg over the top of the braid.
Bake at 375 for 15-20 minutes. Remove from oven and let sit for 20 minutes.
While the braid is resting, make the glaze: melt 1 tablespoon of butter in a small bowl. Pour in vanilla and gently whisk in powdered sugar until it has a drizzle-like consistency.
Drizzle over the top of the braid. Slice and serve.