Prepare crepes except brown only on one side.
Blend cottage cheese, 1/2 cup sour cream, the sugar, lemon peel and vanilla.
Spoon about 1 1/2 tablespoons of the cheese mixture on browned side of each crepe.
Fold sides of crepe up over filling until edges meet in center; roll up from open end.
Melt butter in skillet over medium heat until bubbly.
Place blintzes seam sides down in skillet.
Cook until golden brown, turning once.
Top each with a rounded tablespoon of sour cream and about 3 tablespoons of the warm cherry sauce