Unroll the crescent roll dough sheet on top of parchment paper. Using your fingers or a pastry roller, flatten the dough just a little so it lays perfectly smooth. Lay the parchment paper candy cane template on top of the dough and using a pizza cutter or a knife cut out the candy cane shape.
Reserve the leftover dough to make the stripes of the candy cane.
In a mixing bowl, mix together the cream cheese, powdered sugar and vanilla until well blended.
Spread the cream cheese mixture on top of the crescent rolls.
Spoon the pie filling on top being careful not to go to close to the edges.
Cut the reserved dough into strips and place them on top of your filling to create the stripes of the candy cane.
Tuck the edges of the stripes under the candy cane.
Carefully pick up the parchment paper and place on a 9X14 baking sheet.
Bake in a 350 degree oven for 15 to 20 minutes or until the crescent rolls are golden brown.
Mix together the ingredients for the glaze and drizzle over the candy cane.
Notes
If you are not using the crescent dough sheet, you can use a can of crescent rolls. Only do not separate the crescent rolls when you open the can. Roll them out and press the seams together to form one large rectangle of crescent dough. Then place the candy cane parchment paper template on top and continue with the recipe.
You will not use the whole can of cherry pie filling. You can freeze whatever leftover pie filling you have after making this recipe and use it for another recipe.