Preheat oven to 350 degrees F.

On a sheet of parchment paper, lay out two rows of crescent rolls parallel to each other. On the right, lay out 8 crescent rolls overlapping one another with the long points facing to the left. Press the seams together firmly. On the left, lay out 8 more crescent rolls overlapping one another with the long points facing to the right.

In a small mixing bowl, blend the cream cheese, powdered sugar, milk, and vanilla extract for the cheesecake filling until the mixture is smooth and creamy. Spread the cream cheese mixture over the crescents' thick side, leaving about a 1/2-inch border along the outside edge. (You may have some cream cheese filling left over. See note.)

Spoon cherry pie filling along the middle of the cream cheese filling. (You will have some pie filling left over.)

Wrap the long points of the crescents over the filling and press the ends into the outer edges of the crescents. You can fold over the crescent roll points if they are too long. Press the seams firmly to seal the edges.

Gently maneuver the top end of both rows of dough to form the top of the heart. Maneuver the bottom of the dough to form a point at the bottom of the heart. Press the seams together firmly. Slide a baking sheet under the parchment paper.

Bake uncovered for 20-25 minutes until the danish is golden brown. Remove from the oven and cool for at least 10 minutes.

To make the glaze, stir together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the top of the danish.