Preheat oven to 400 degrees. Prepare a large baking sheet by lining with parchment paper. Set aside.

Make the pastry: Carefully unfold one sheet of thawed puff pastry and place on a lightly floured surface. Using a heart-shaped cookie cutter, cut out hearts. {I got about 15 from each sheet of puff pastry by cutting them out as close to one another as possible.} Place on parchment lined baking sheet, leaving about an inch between each heart. Continue until you've cut out as many as you can.

Place a second piece of parchment paper over the hearts and place another baking sheet on top to weigh it down.

Place in the oven and bake for about 10-12 minutes or until the hearts are golden brown. Remove from oven and place on a cooling rack until they're completely cool.

Meanwhile, make the filling: In a small bowl, beat the heavy whipping cream until it forms stiff peaks. Set aside.

In a medium bowl, beat together cream cheese, cherry preserves and vanilla extract until combined and smooth. {There may be some small lumps if you have preserves with fruit pieces, which is fine. Just make sure there are no lumps of cream cheese remaining.}

Slowly add the powdered sugar and continue to beat until it is completely incorporated and smooth.

Scoop half of the whipped cream into the cream cheese mixture and fold it in gently until just combined. Add the remaining whipped cream and fold it in until there are no more visible streaks of whipped cream.

Spoon the mixture into a piping bag fitted with a large round tip.

Assemble: Place one piece of heart pastry on a pan or plate as the bottom "floor" of the pastry. Pipe filling onto the pastry, then top with another pastry heart and pipe another layer of filling. Top with a final pastry heart. Continue until all the pastry hearts are used up.

Make glaze: Whisk together powdered sugar with heavy cream {milk or half and half will do, too, but you may need less liquid, so add a small amount at at time until the desired consistency is reached. You'll want it to be thin enough to pipe and spread, but thick enough that it doesn't run.}. Put the glaze into a zip top bag for easy piping.

Glaze tops: Snip the tip of the bag and carefully glaze the top layer by outlining the heart and filling it in to "flood" it. Top with colored sprinkles while the icing is still wet.