In small saucepan, heat and stir milk and butter until warm and butter almost melts.
Cool to lukewarm (105-115 degrees F).
In large mixing bowl, dissolve yeast into 1/2 cup warm water.
Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
Use wooden spoon to stir in as much of remaining flour as possible.
Turn dough out onto lightly floured surface.
Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
Punch dough down.
Turn out onto lightly floured surface.
Divide dough in half, cover and let rest for 10 minutes.
In medium saucepan, bring 2 cups of water to boiling, remove from heat.
Add cherries and let stand for 5 minutes.
Drain, squeezing out excess water of cherries. Set aside.
In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
Cut 1/2 cup butter into mixture until crumbly and set aside.
Roll half of dough into 15 x 9 rectangle.
Sprinkle half of the cinnamon filling evenly over dough.
Sprinkle with half of cherries.
Roll up, jelly roll style, starting from long side.
Grease two baking pans (cookie sheets).
Place dough roll on one of prepared baking pans.
Attach ends of dough to form a circle.
Pinch to seal ends.
Use sharp knife to cut slits at 1 inch intervals around ring.
Cover, let dough rise again until double in size, about 30 minutes.
Repeat with remaining dough, cinnamon mix, and cherries.
Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
Transfer to wire racks and cool completely.
Drizzle with icing. . .
In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
Stir in enough cream to make drizzling consistency.