Combine Frozen Cherry (2 cup) and Granulated Sugar (1/4 cup) in a medium saucepan and cook over medium heat until cherries are soft and syrupy, about 10 minutes.
In a small bowl, whisk together Corn Starch (1 tablespoon) and Water (1 tablespoon). Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
Remove from heat and stir in Almond Extract (1/4 teaspoon). Allow to cool for about 10-15 minutes.
Preheat oven to 425 degrees F (218 degrees C) and line a heavy baking sheet with parchment.
In a small bowl, cream together Cream Cheese (4 ounce), Powdered Confectioners Sugar (1 tablespoon), and Pure Vanilla Extract (1/2 teaspoon).
Lay Puff Pastry (1 sheet) on parchment and stretch slightly in width and length to 11-12 inches.
Using a pastry scraper or knife, cut 1-inch wide fingers on the top and bottom third of pastry. The length of fingers will be 3-4 inches and the center 4-inch portion will be uncut.
Spread cream cheese mixture evenly along the center uncut 4-inch portion of pastry.
Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered. Pull fingers across filling, alternating sides as you go. It's ok to have some small spaces in the pastry. Tuck any excess pastry underneath.
In a small bowl, whisk together Large Egg (1) and Milk (1 tablespoon). Brush generously onto pastry. Bake in preheated oven for 25-28 minutes until golden and puffed.
In a small bowl, whisk together Powdered Confectioners Sugar (1/2 cup), Milk (3 teaspoon), and Almond Extract (1 dash). Drizzle over pastry while warm and sprinkle with Toasted Sliced Almonds (1/4 cup).
Serve warm, cutting into 1 1/2-inch slices.