Preheat oven to 350 degrees.

On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.

In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.

Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.

Add teaspoons of cherry filling over the top of the cream cheese.

Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.

Bake for around 15 minutes or until top of pastry is golden brown.

Allow to cool slightly before adding glaze.

Prepare Glaze:

Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.

Using a teaspoon, drizzle glaze over crescent tops of candy cane.