Dissolve yeast in warm water in a large bowl.

Add warm milk, sugar, softened butter, salt, eggs, and 5 cups of flour to the yeast mixture. Beat until smooth.

Stir in enough remaining flour to form a very soft dough. Do not knead.

Cover the dough and let it rise in a warm place until doubled, about 75 minutes.

Turn the dough onto a well-floured surface.

Shape the dough into 1-1/2-inch balls.

Place the dough balls 2 inches apart on greased baking sheets.

Cover the dough balls and let them rise until doubled, about 45 minutes.

Meanwhile, in a small saucepan, combine cherry pie filling and sugar.

Combine cornstarch and cold water until smooth, then gradually stir into the filling mixture.

Bring the filling mixture to a boil over medium heat, cook and stir for 1 minute until thickened, then set aside.

In a large bowl, beat cream cheese, sugar, and egg yolk until smooth.

Using the end of a wooden spoon handle, make an indentation in the center of each dough ball.

Fill each indentation with 2 rounded teaspoons of the cherry filling.

Make a small indentation in the center of the filling and add 1 teaspoon of the cream cheese topping.

Bake at 400°F (200°C) for 10-15 minutes, or until lightly browned.

Brush the baked kolaches with melted butter.

Remove the kolaches from the pans and transfer them to wire racks to cool.

Refrigerate any leftovers.