Thaw puff pastry according to package directions, it should be pliable but still cold.

Flatten each sheet of pastry dough and cut in half lengthwise into 4 long rectangles. Set two rectangles aside. Place the other two rectangles on a baking sheet lined with parchment paper or a silicone baking mat.

Mix together cream cheese, sugar and vanilla extract. Divide cream cheese mixture evenly between the two rectangles. Spread cream cheese mixture over each rectangle, leaving 1/4 to 1/2  inch along each edge.

Divide cherries evenly between the cream cheese layers, leaving cherries whole or cutting each cherry in half, if desired. Lightly press cherries into cream cheese layer.

In a small bowl, whisk egg with 1 tablespoon of water to make an egg wash.

Lightly brush egg along exposed edges of filling-topped pastry dough rectangles. Set egg wash aside.

Gently lift remaining rectangles and place on bottom layers, pressing edges together firmly to seal. Crimp edges with a fork, or press with fingertips.

Brush egg wash over tops of danishes. Sprinkle vanilla sugar over the tops.

To freeze:

Place danishes into freezer on parchment lined try. Allow to freeze for several hours or overnight, until frozen solid. Carefully remove frozen danishes from tray, wrap loosely in parchment or wax paper and place into gallon-size freezer bags. Place back in freezer.

To bake:

Preheat oven to 375º.

Bake danish on baking sheet lined with parchment or silicone mat, for 20 to 25 minutes (30 to 35 minutes for frozen) until pastry is fully puffed and top is golden brown.

Note: Cooking times will vary due to oven temperatures.