Preheat oven to 375F degrees.
Top a baking sheet with parchment paper and set aside.
Add the softened cream cheese, granulated sugar, lemon zest, and lemon extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined.
Unroll the seamless dough sheet onto the prepared baking sheet.
Spread the lemon cream cheese filling down the middle of the dough sheet.
Spread the cherry filling on top of the lemon cream cheese layer. You can use more or less cherry filling, I like using 1 cup so the danish is bursting with cherry filling.
On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. Check the photo at the end of the recipe.
Starting at one end of the dough sheet, fold the strips over the filling from one side to the other, if you want on an angle.
Bake the danish for 15-20 minutes, or until it is golden brown. Check at 15 minutes as it is probably ready.
Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.
Add the powdered sugar to a medium bowl, add two tablespoons of fresh lemon juice and mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of lemon juice. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
After the danish has cooled, use a fork or spoon to drizzle the lemon icing over the danish.
Slice the danish and serve!
