Beat softened butter and 1/4 cup flour until smooth and fluffy.

Place waxed paper on a large wet baking sheet.

Spread the butter mixture into a 12x8 inch rectangle on the baking sheet.

Refrigerate well.

Scald lowfat milk; add sugar and salt, stirring until sugar dissolves.

Cool to lukewarm.

Combine yeast and hot water in a large bowl; let stand for 5 minutes.

Stir in lowfat milk mixture, egg, and 3 3/4 cups flour; beat until smooth and leaves the side of the bowl.

Cover and refrigerate for 30 minutes.

Turn dough out onto a floured surface.

Place stockinette cover on rolling pin; flour well.

Roll dough to a 12x16 inch rectangle.

Fit the chilled butter mixture over half of the dough, leaving a margin at the edges; remove waxed paper.

Fold dough over butter; pinch edges to seal.

Place the fold of dough to the right; roll dough to a 16x8 inch rectangle.

If butter breaks through dough, flour heavily and continue rolling.

Fold the rectangle into thirds; pinch edges to seal.

Wrap dough in waxed paper; refrigerate for 1 hour.

Repeat rolling, folding, and sealing process; refrigerate for 30 minutes.

Repeat rolling, folding and sealing process; wrap dough in aluminum foil and refrigerate for 8 hours.

Divide dough into 2 equal portions; refrigerate half of dough.

Roll remaining dough into a 22x8 inch rectangle.

Cut dough into 3 equal lengthwise strips.

Spread 1/3 cup Almond Filling down the center of each strip, leaving a 1-inch margin at each end.

Close edges of dough over filling, pinching edges and ends.

Take the 3 strips and braid.

Join ends by pinching, then join together to create a wreath.

Place brown paper on a baking sheet.

Carefully transfer braid to baking sheet; form into a wreath with a 6-inch-diameter hole.

Join ends of braid; firmly pinch ends to seal.

Cover; let rise in a hot place (85 degrees), free of drafts, until doubled in bulk.

Bake at 375 degrees for 30 minutes or until golden.

Carefully transfer to wire rack to cool completely.

Repeat process with remaining dough.

Spread half of glaze over each wreath.

Garnish cake with candied cherries.