Thaw pastry at room temperature 1 hour. Beat egg and water in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll into a 14-inch square. Stir cherries, pecans, honey and most of rosemary in a bowl. Spread cherry mixture onto center of square. Top with cheese. Brush edge of pastry with egg mixture and fold two opposite sides over cheese. Trim remaining two sides of square to 2 inches from edge of cheese. Fold sides up onto cheese and press edges to seal well. Place seam-side down onto a baking sheet. Decorate top with pastry scraps and sprinkle with rest of rosemary. Brush with egg mixture.
Bake for 20 to 25 minutes in 400 degree oven or until pastry is a deep golden brown. Let stand for 45 minutes. Serve with baguette slices. Serves 12 to 16.