Preheat the oven to 350 degrees.

Open the can of dough, but do not unroll it. While it is still in a roll, cut it into 8 equal slices and place it on a baking sheet. Press down in the center and flatten to create a shallow bowl about 2 ½” in diameter, trying to leave the edges slightly higher to hold the filling.

Using a mixer, beat the cream cheese, sugar, lemon juice, and vanilla in a medium-sized bowl until light and fluffy. Set aside. 

In a small bowl, combine the brown sugar and cinnamon. 

Paint each roll with melted butter using a pastry brush and sprinkle with the brown sugar and cinnamon mix. 

Scoop about a teaspoon of the cream cheese filling into the center of each roll and spread to fill the cavity, keeping a slight indent in the center to hold the cherries. Top each Danish with 2-3 cherries in the very center. Place in the oven and bake for 13-15 minutes until golden brown. 

Store any leftovers in the refrigerator in an airtight container for up to 3 days.