Directions

1. Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. In a bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface and knead 8-10 times. Roll out into a 15-in. x 12-in. rectangle. In a small bowl, combine cinnamon and remaining sugar; mix well. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside. cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter. Combine pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
2. Meanwhile, in a saucepan, combine glaze ingredients. bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers.