Combine sour cream, sugar, salt, and butter in a small saucepan over medium-low heat.

Cook, stirring frequently, until butter is melted and the mixture is warmed.

Remove from heat and let cool to 105 degrees F.

Combine yeast and warm water in a small bowl.

Stir until dissolved and set aside.

In a large mixer bowl, add the cooled sour cream mixture.

Stir in the yeast mixture.

On low speed, add lemon peel and eggs, one at a time.

Add 4 cups flour and cinnamon; mix for 2 minutes on low speed.

Cover the bowl and refrigerate the dough overnight (at least 12 hours).

Remove the dough from the refrigerator.

To prepare the filling, beat cream cheese, lemon juice, sugar, egg, salt, vanilla extract, and almond extract until light and fluffy.

Divide the dough into 4 portions.

On a lightly-floured surface, roll out each portion into a 12 x 8-inch rectangle.

Cut each rectangle in half lengthwise.

Spread the cream cheese mixture over the rectangles, leaving 1/2 inch on the edges clear.

Sprinkle cranberries and crystallized ginger over each rectangle.

Starting with the 12-inch side, roll up tightly (jelly-roll fashion).

Preheat oven to 375 degrees F.

Twist two rolls together.

Pinch the ends; turn under and pinch to seal.

Place the two danishes on a parchment-lined baking sheet.

Bake for 14 to 17 minutes, or until lightly browned.

Remove from the oven and place on a wire rack.

Repeat for the remaining danishes.

While the danishes are cooling on the rack for 15 minutes, prepare the glaze.

In a small bowl, combine confectioners' sugar, butter, lemon extract, salt, and milk; beat until smooth.

Place a dollop of glaze on each warm danish and spread with a small spatula.

Garnish with dried cranberries and almonds, if desired.

Serve warm or at room temperature.