Cherry-Nut Cobblestone Bread

Preheat oven to 375 degrees F.

For bread, combine cherries and cashews in a small bowl. Mix lightly and set aside.

In a medium size bowl, combine sugar and almond extract. Unroll dough and separate into 16 rolls. Using scissors, cut each roll into quarters.

Place half of the dough pieces and half of the butter in a large bowl and toss gently. Combine cherry-nut mixture with sugar mixture. Sprinkle dough pieces with half of cherry-nut mixture and toss to coat evenly.

Place dough in bottom of a greased loaf pan. Repeat layers with remaining ingredients. Bake for 35 - 40 minutes or until golden brown. Cool in pan 15 minutes and loosen bread from edges of pan to remove to a cooling rack.

For glaze, combine powdered sugar, almond extract and milk in a small bowl. Drizzle over warm loaf.