Defrost Puff Pastry as per package directions. Keep pastry in refrigerator until you are ready to use it. Preheat oven to 400°F degrees.

While you are waiting for the oven to heat up mix cream cheese and icing sugar. You can use a spoon or fork to mix the two together. Add vanilla. Prepare a large baking tray by covering it with a sheet of aluminum slide paper or you can use parchment paper.

Once puff pastry has thawed, carefully unroll it. Sprinkle a little bit of flour on the counter and on the pastry surface and using a rolling pin roll out the pastry about an extra 2 inches on each side. You want the pastry sheet to be 14" x 12". Once rolled out, divide it into three sections. The filling will go on the middle part, Where the sides would be, cut lines diagonally, using a knife, going up and towards the outer edge of the pastry. Do this all the way down the sides (see photo). Do this to both sides, but leave the middle intact.

Now, start to spread the cream cheese down the middle, then layer with the cherry filling. At the top of the pastry, roll it over about an inch to cover the filling, then start to fold the sides in so that they cross over one another, until you reach the bottom.

As you approach the bottom, fold over the bottom piece, then continue to fold the sides over covering the bottom you just rolled over. You don't really want to see the filling, but don't worry if you do. (If you decide not to cut slits, folder over the sides lengthwise, then fold under the short sides.  Cut 3 or 4 slits across the top with a knife to let the steam escape.) Brush a little bit of melted butter on top of pastry and sprinkle with sugar. Bake for about 50 minutes or until golden brown.