2 packages (1/4 oz each) active dry yeast
1/2 cup lukewarm water (110 - 115)
1 cup sour cream (8 oz)
1/2 cup butter or marg, cubed
1/2 cup sugar
2 eggs
4 cups flour

FILLING
2 packages, one 8 oz and one 3 oz, cream cheese - softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 21 oz can cherry pie filling

GLAZE
2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract

In large bowl dissolve yeast in warm water. In saucepan heat sour cream, and butter to 110-115 degrees. Add to yeast. Add sugar and eggs then mix well. Do not knead. Cover and refridge over night.
In small bowl beat cream cheese, sugar, egg and almond extract until smooth, then divide into 4 portions.
Roll each into 12 in x 8 in rectangles. Spread 1/4 of cream cheese mixture down center of each rectangle. Spoon 1/4 of pie filling over cream cheese. Fold lengthwise into one thirds. Pinch side seams and ends to seal. Place seam side down on greased baking sheets.
With sharp scissors make several 1 inch diagnol cuts near center of loaves. Cover and let rise in warm place until doubled, which is about 1 hour. Bake 375 for 20-25 minutes or until lightly browned.
Combine glaze ingredients. Drizzle over warm loaves. Cool on wire racks. Refridgerare. Yeilds 4 loaves.