In a medium saucepan, combine pitted cherries and 1 cup of water.

Heat over medium high heat until the cherry mixture is simmering.

In a small bowl, combine cornstarch and 1/2 cup water. Stir until there are no lumps.

Add the cornstarch slurry, sugar, and lemon juice to the cherries.

Cook over medium until the filling starts to thicken, then remove from heat.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Pop open the can of Pillsbury puff pastry and unroll the crescents.

Spoon cherry mixture onto the large end of the crescent roll dough, using about 2 tbsp per roll.

Roll the dough over the filling. Repeat with all of the rolls.

Bake the rolls in a preheated oven for 10-12 minutes or until golden brown.

Mix powdered sugar and water in a small bowl.

Drizzle icing over the cherry rolls and enjoy!