Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
Using a sharp knife, cut the long cylinder into 12 equal pieces.
Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
Using a small spoon, place 2 cherries on top of the cream cheese filling.
Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
Open your second tube of crescent rolls and repeat.