In a mixing bowl, combine the cream cheese, sugar and vanilla. Once smooth, set aside while you prepare the crescent rolls.
Open the packages of crescent rolls, but do not separate them. With a serrated knife, slice each "roll" into 11 equal pieces.
Arrange the dough circles into the shape of a Christmas tree. Start with one circle at the top and then work your way down increasing the number of crescent roll circles as you go. Make sure you save one for the stem of the tree!
Using your thumb, tart tamper or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle.
Then place a small spoonful of the cherry pie filling on top. You will not use all the cherry pie filling.
Bake in a preheated 350 degree oven for 18 - 20 minutes or until golden brown. Allow the Danish to cool.
Combine the powdered sugar and milk together in a small bowl. Drizzle the glaze on top of the slightly cooled Danish and serve immediately.
Notes
You can make the cream cheese filling the night before. Store the filling in an air-tight container in the refrigerator. Remove the container about 30 minutes before assembling.
Make sure you make an indentation in the center of each crescent circle. Otherwise, the filling will spill over while the Danish bake.
Using parchment paper really helps to lift the Danish off the baking sheet when it's baked and onto a serving platter.