In a bowl, combine 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp almond extract.
Then add in 1 egg and mix it just to combine.
On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12-inch square. Do this using a rolling pin.
Cut each sheet into 9 even squares. Then cut a 1-inch border around each square.
Transfer each square to a baking sheet lined with parchment paper and brush the edge border of each square with egg wash (1 egg + 1 Tbsp water).
Pit 2 cups of fresh cherries and cut them into halves. I recommend using a cherry pitter to make this step a lot faster.
Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice.
Place 1 heaping tablespoon of the cream cheese mixture into the center of each square. Then place 1 tbsp of the cherry mixture on top. Sprinkle some sliced almonds on top of the cherries as well. Then bake at 400 degrees Fahrenheit for 15 minutes.
Meanwhile combine 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice. This will be the glaze. Once the pastries are cooled, drizzle the glaze over each square.