Step 1

In a large measuring cup, mix together milk, water, sugar, and yeast. Let the yeast start bubbling, then mix the melted butter in.

Step 2

Using a stand mixer, mix flour and salt into the mixer bowl fitted with an oiled dough hook. Using the lowest setting, start the dough hook and slowly add the milk mixture.

Step 3

After the dough comes together, increase the speed to medium and let your dough hook do the work until it is shiny and smooth about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.

Step 4

Take the ball of dough and place in a well oiled bowl, covering it up.

Step 5

Let the dough rise in a warm, draft freeze area, until doubled in size, anywhere from 45-60 minutes.

Step 6

Prepare the cherries by cutting them in half and placing them in a bowl. Add the almond flavoring, stir, and set aside.

Step 7

Preheat your oven to 350°F.

Step 8

Take out the dough and on a lightly floured work surface roll it into a 12 by 18 inch rectangle.

Step 9

Cut the rectangle into six 12 inch long strips. Each strip will then be approximately 3 inches wide.

Step 10

Take the first strip, brush melted butter over it and sprinkle brown sugar on top.

Step 11

Place as many cherries on top for filling as wanted, I did 10 half cherries per strip.

Step 12

Place the next strip directly on top of the previously prepared one and repeat with the butter, sugar, and cherries.

Step 13

Repeat with all layers, building a stack of dough layers.

Step 14

Once you have all the layers in a stack, cut it into 12 pieces.

Step 15

Grease your bundt pan.

Step 16

Place each piece in the prepared bundt pan, making sure that they will slant slightly so that each piece will rise and touch together, forming a solid pull apart loaf.

Step 17

Cover with a towel and let rise for another 45-60 minutes, until the dough is doubled again.

Step 18

Bake in the oven for 35-40 minutes. You should cover the top of the loaf once it's browned and continue cooking. To avoid a soggy loaf, you must make sure it's very well baked without burning the top, thus using tinfoil to prevent the top from over baking is crucial.

Step 19

Remove from the oven and cool for 10 minutes in the pan. Invert onto a plate or serving platter. Let cool completely, then cover.

Step 20

To serve, prepare the cream cheese glaze and drizzle over the top. Pull apart the segments and plate to eat.