Scald milk; add sugar, salt and butter.
Cool to lukewarm.
Dissolve yeast in water.
Add lukewarm milk mixture, egg and 2 cups flour.
Beat until smooth.
Stir in 2 cups flour to make stiff batter.
Cover tightly.
Refrigerate 2 hours (or up to 2 days).
On floured board, roll dough into two 14x7-inch oblongs.
Spread with cherries and mixture of brown sugar, 1/2 cup flour and pecans.
Roll lengthwise, seal edges.
Form 2 rings, sealed edge down, on greased baking sheets.
Seal ends.
Cut two-thirds through rings at 1-inch intervals.
Twist each section sideways.
Cover; let rise in warm place until double, approximately 1 hour.
Bake at 375° for about 25 minutes.
Frost with confectioners' sugar icing while still warm.