Holiday Biscuit Bubble Ring

Directions

1. 1
   Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. Meanwhile, in a large bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
2. 2
   Turn onto a lightly floured surface; knead about 8-10 times.
3. 3
   Roll out into a 15x12-in. rectangle. Combine cinnamon and remaining sugar. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside.
4. 4
   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.
5. 5
   In a small bowl, combine the 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.
6. 6
   Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
7. 7
   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.