Dissolve yeast and 1/8 teaspoon sugar in warm water; set aside.
Combine boiling water, potato flakes, and salt in a large mixing bowl; beat well.
Add 1/2 cup sugar, nonfat dry milk powder, and 1/2 cup butter; mix well.
Add eggs and yeast mixture, beating well.
Gradually beat in 3 cups flour; add remaining flour, 1/2 cup at a time, beating well after each addition.
Turn dough onto a heavily floured surface; knead about 10 minutes until smooth and elastic.
Place in a greased mixing bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
, Punch dough down; divide dough into 6 equal portions.
Roll each portion into a 12-inch circle.
Place one circle on a lightly greased 12-inch pizza pan.
Spread 2 tablespoons butter over top of dough, leaving a 1/2-inch margin.
Combine % cup sugar and cinnamon; sprinkle about 2 1/2 tablespoons cinnamon-sugar mixture and 2 tablespoons pecans over dough.
Place a second circle of dough on top of first.
Repeat process with butter, cinnamon-sugar mixture, and pecans.
Top with a third circle of dough.
Moisten outer edge of circle and seal.
Repeat process with remaining 3 portions of dough.
Place a 21/2-inch cookie cutter in the center of 1 loaf (do not cut through dough).
Cut dough into 8 wedges, moving from cookie cutter to outside edge of dough.
Gently lift each wedge, and twist several times to form a spiral pattern.
Remove cookie cutter.
Repeat process with second coffee cake.
Cover cakes, and let rise about 45 minutes or until doubled in bulk.
Bake at 350° for 20 to 25 minutes or until golden brown.
Cool 10 minutes.
Combine powdered sugar and milk; drizzle over cakes.
Decorate with can died cherries and almonds, if desired.