Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice and salt and continue mixing until the mixture is nice and smooth.
Place the puff pastry on a try lined with parchment paper, dust it with flour and roll it out carefully.
Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise- creating about a 3 inch strip of filling.
Spread the cherries on top of the filling.
Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1 inch wide strips. Cut towards the filling, leaving about 1 inch before actually getting to the filling.
Alternating the sides, fold them in over the filling until it will look like a braided pastry with fruit peeking out.
Brush the dough with the beaten egg yolk.
Bake for 400° F for 25 minutes until golden brown.
Mix powdered sugar and milk and mix until well blended.
Let it cool before glazing the pastry.
Cut into strips to serve, and enjoy!