Pour 1/4 c of the liquid in a small saucepan and bring to a boil. Add 3 Tbs of the flour and cook to a thick paste adding water if it gets too thick. Cool to 115.

Add sugar to remaining 1/4 c milk, heat to 115, add yeast.

Whisk yolks until light. Make egg wash by setting aside 1 tsp of yolks and add 1 tsp water. Refrigerate covered.

In a mixer, combine flour and salt. Cut in butter until crumbly. Add yeast mixture, liquid, paste and remaining egg yolks; stir until mixture forms a soft dough (dough will be sticky). Place dough in 1 qt plastic bag and refrigerate overnight or let rise until doubled.

Preheat oven to 350.

Turn dough onto a lightly floured surface. Roll into an 18x6 in. rectangle,
Cut out 8-3 inch circle bottoms.
Place 2 in. apart on silicone baking sheet ( or greased baking sheet ).

Roll remaining dough to 18x6.
Make eight 9x1-1/2 strips by cutting rectangle in half lengthwise ( making two 18x3 strips ). Cut each in half ( making four 18x1-1/2 strips ). Cut width in half.

Move one strip to another board, cut lengthwise in half and roll strips to make 9.5 in. length. braid strips over each other. Shape into a ring and pinch ends together. Place ring on preformed bottom and press to seal. Repeat to make eight.

Repeat with remaining strips.
Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.

Brush each danish with egg wash.
Place about 1 Tbs filling in center of each.
Bake 10 minutes. Let cool slightly ( 5 minutes )
Drizzle icing over Danish.

Filling:

Mix cherry juice with kirsh and lemon juice, dissolve sugar and sift tapioca over. Heat until it starts to thicken. Stir in cherries and heat thru.

Icing:
Whisk confectioners' sugar, butter, cream cheese, almond extract, salt and enough cream to reach desired consistency.