In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat until smooth, then set aside while preparing the crescent rolls.

Open the packages of crescent rolls but do not separate them. Using a serrated knife, slice each roll into 11 equal pieces.

Arrange the dough circles into the shape of a Christmas tree: start with one circle at the top and work downward, increasing the number of circles as you go. Reserve one circle for the tree stem.

Using your thumb, a tart tamper, or the back of a spoon, gently indent the center of each circle to create a space for the cream cheese mixture.

Place a small spoonful of the cream cheese mixture into the center of each crescent circle.

Top each with a small spoonful of cherry pie filling. You will not use all the cherry pie filling.

Bake in a preheated 350°F (175°C) oven for 18–20 minutes, or until golden brown. Allow the Danish to cool.

In a small bowl, combine the powdered sugar and milk. Drizzle the glaze over the slightly cooled Danish and serve immediately.