1. Thaw one sheet puff pastry dough on the counter for 35-45 minutes. It should be soft but not warm. 
2. Preheat the oven to 400F.
3. Prep your fillings by preparing jam and cream cheese filling. Add the additional tapioca flour or cornstarch to 1/4 cup of jam to thicken. 
4. For cream cheese filling combine cream cheese, vanilla, almond extract, sugar, and lemon juice. Make sure your cream cheese is at room temperature so it’s nice and creamy!
5. Next, take the thawed puff pastry dough, unfold it and roll it a few times in each direction.
6. Using a pizza cutter, slice the dough into six even rectangles and transfer them to a baking sheet.
7. Evenly space them out and use a knife a make an intent 1/4 ” from the edge on each rectangle. Make sure to NOT cut completely through the dough.
8. Brush the edges of dough with aquafaba (chickpea water) as the vegan “egg wash”. This step is optional but helps make the dough crispy and golden brown. 
9. Then add a tablespoon of the vegan cream cheese filling to the center of each. Spread it evenly within the indented area.
10. Dollop the fruit jam in the center of the cream cheese filling. Be careful not to overfill and sprinkle with a few fresh or frozen and thawed cherries.
11. Bake the danishes for 20-25 minutes until puffy and golden brown.
12. Transfer to a cooling rack. These are best enjoyed warm and straight from the oven.
13. As an optional topping whisk together powdered sugar and water or lemon juice for a glaze. Use more liquid to make it thinner or more sugar to thicken to your preference. Drizzle on top of a freshly baked danish and enjoy! 

After this, add a dollop of fruity jam into the center of the cream cheese. Careful not to overfill the pastry otherwise it will spill out and prevent the dough from rising. Less is more here because you can always add a little extra jam after it bakes. Add a few fresh cherries or whole frozen cherries on top of each.