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Preheat the oven to 400℉ and line a large sheet pan with parchment paper.
Roll out the puff pastry slightly, making it into more of a rectangle than square, then transfer onto the pan.
Cut two small triangles out of one short end of the pastry, leaving a 3 inch section in the middle, and two one inch sections on each end. On the opposite end, cut off the corners match the center of the other side.
In a bowl, mix together the cream cheese, powdered sugar, and almond extract, then spread it down the length of the pastry. Then, carefully add the cherries on top.
Starting on one long side, cut a slightly diagonal slice almost meeting the filling, spacing each cut every 1cm. Repeat the same on the other side.
Starting with one end strip on the bottom, fold it over the filling, and do the same with the strip on the opposite side. Continue the entire way up the pastry until all strips are folded over.
Brush the pastry with the whisked egg to cover completely, then sprinkle with sliced almonds.
Bake for 20-30 minutes until golden brown and puffy. Cool for 15 minutes.
Mix together the powdered sugar, milk, and almond extract, then drizzle on top of the pastry.
Use a sharp knife to cut the pastry into 1 inch pieces, and serve. Enjoy slightly warm or at room temperature.