You may substitute 2/3 cup cherry pie filling for 3 tablespoons of the sugar and the fresh cherries.
Heat the oven to 375 degrees. Mix 3 tablespoons of sugar with the sliced cherries in a small bowl.
Remove the dough from 1 can. Divide the dough into 2 long rectangles. Press the perforations to seal. Sprinkle each rectangle with 1 teaspoon of sugar. Place one rectangle on top of the other. Roll up starting at one short end. Cut crosswise into 5 equal rounds.
Place the rounds 3 inches apart on a large ungreased cookie sheet. Starting in the center, press each into 3 1/2-inch round, building up a rim at the edges. Repeat with the remaining can of dough.
In a small bowl, mix the cottage cheese, egg yolk and remaining sugar with fork, mashing the cottage cheese. Spoon a scant tablespoon of filling in each round.
Bake for 12 to 14 minutes or until filling is set and the rolls are a deep golden brown. Cool for 10 minutes.
Spoon about 1 tablespoon of the cherries onto each Danish. Store any remaining Danish in the refrigerator.