Thaw puff pastry according to package directions. Prepare two baking sheets and line with parchment paper.

In a medium sized bowl, use an electric mixer to combine cream cheese and sugar. Once well blended mix in egg yolk, ricotta cheese, almond extract, salt and lemon zest. Refrigerate cream cheese mixture until ready to assemble danishes.

On a lightly floured surface roll out thawed but still cold puff pastry to a 10×10 square and use heart shaped cookie cutter to make hearts. Transfer puff pastry hearts to baking sheets and prick puff pastry with fork in a heart shape leaving a 1/2 inch edge around the heart. This will help the edge of the puff pastry puff up while keeping the filling in the center.

Divide cream cheese mixture onto each danish. You will have about one heaping tablespoon of the cream cheese mixture for each danish. Top with tablespoon of cherry pie filling, about 4-5 cherries per danish. Brush edges of puff pastry hearts with egg.

Refrigerate danishes for 15 minutes. This helps keep the filling from running off the danish. Meanwhile, adjust oven rack to center of oven and preheat oven to 350℉. Bake danishes for 15-20 minutes or until puff pastry is golden brown.