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1
In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth.
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2
Add the 2 cups of flour and pulse just until a sticky dough forms.
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3
Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours.
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4
In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked.
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5
Transfer the poppy seeds to a small bowl and stir in the bread crumbs.
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6
Line a large rimmed baking sheet with parchment paper.
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7
On a floured work surface, dust the dough with flour.
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8
Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet.
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9
Freeze the dough until firm, about 20 minutes.
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10
Preheat the oven to 400.
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11
Working on the baking sheet, cut the dough in half crosswise so you have two 11 1/2-by-7 1/2-inch rectangles and brush off any excess flour.
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12
Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top.
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13
Fold one side of the dough up and over the filling and brush with some of the melted butter.
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14
Fold the opposite side of the dough up and over the filling and press gently to help it adhere.
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15
Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes.
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16
Bake the 2 strudels in the center of the oven for about 40 minutes, until the crust is browned and the filling is bubbling.
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17
Let cool completely.
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18
Dust with confectioners' sugar, slice the strudel and serve.
