Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
In a small sauce pan add cherries, sugar, water and lemon juice.
Cook over low/medium heat and bring to a boil.
Let cherries boil for about 4-5 minutes, stirring occasionally.
Mix 3 tablespoons of water with corn starch and add to pan.
Once cherry mixture has thickened, remove from heat and let cool.
Beat cream cheese for 2 minutes, then add sugar and beat until combined.
Add lemon juice and vanilla and beat until well incorporated.
Cut the pastry into 3 strips and then cut each strip into four with a total of 12 pieces.
Place each piece on the prepared baking sheets and bake in the oven for 17 minutes.
While the puff pastry is baking, mix equal parts of the cherry filling with equal parts of the cream cheese mixture together.
After the puff pastries bake, remove the baking sheet from oven, and once pastries have cooled, carefully separate one pastry at a time into 3 layers.
Add a little cherry cheese mixture to the bottom layer, then put the middle pastry layer back on, add a little cherry cheese mixture and then place the top pastry back on.
Continue until all pastries have been filled.
Sprinkle with powdered sugar, drizzle with melted chocolate, add a spoonful of cool whip topping and top with a cherry, then enjoy!