Partially thaw Puff pastry and preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

Use both sheets of puff pastry, on top of each other, slightly roll out to make a bit thinner and larger. Lay on the parchment.

Pour cherry pie filling in the middle of the dough. I cut slits down each side, and folded them over to create the little holes so the cherry peeked through. Then folded over the top and bottom to secure the filling. pinching together as you go.

Bake for 30-35 minutes or until outside is golden brown.

Remove from oven, cool slightly and drizzle with icing while still warm.

To make icing: combine powdered sugar, and almond extract, adding a little bit of milk at a time, until you get desired consistency.