Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle - it will look like a large sunshine with an empty circle in the middle.
Use your fingers to press together the triangles where they overlap to form a smooth base.
Drop cherry pie filling by the spoonful around the base of the wreath.
Scoop the cream cheese mixture over the cherry pie filling.
Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.
You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
Milk can be substituted for the cream in the icing - use less as the icing will be thinner.
It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
Top with toasted, sliced almonds for extra flavor and a bit of crunch.