Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Keep the puff pastry refrigerated until ready to use.

In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy, about 2 minutes. Mix in the egg yolk, vanilla extract, and almond extract until fully combined. Set aside.

Unfold the thawed puff pastry sheet on a lightly floured surface and roll it gently into a 12x12-inch square. Cut the pastry into 8 equal rectangles using a sharp knife or pizza cutter.

Place about 1½ tablespoons of cream cheese filling in the center of each rectangle, spreading it slightly but leaving a ½-inch border on all sides. Top the cream cheese with 5-6 drained cherries or a spoonful of cherry pie filling.

Make diagonal cuts along the long edges of each pastry, creating strips about ¾-inch apart. Fold alternating strips over the filling to create a crisscross lattice pattern, gently pressing the ends to seal.

Transfer the assembled Danishes to your prepared baking sheet, spacing them 2 inches apart. Brush the entire surface with egg wash and sprinkle generously with coarse sugar.

Bake for 18-22 minutes until the pastries are deeply golden brown and puffed, with visible flaky layers. The bottoms should be crisp and golden when you lift one with a spatula.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, whisk together powdered sugar and milk to make a thin glaze and drizzle over the warm pastries before serving.