Combine 1-1/4 cups flour, undissolved yeast, sugar, and salt in large mixer bowl. Heat water, sour cream, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle using sugar instead of flour on surface. Sprinkle with half of Cherry Nut Filling, pressing filling lightly into dough. Fold dough in half; pinch seam to seal. Roll to 12 x 6-inch rectangle; cut into 24 strips, 6 inches long and 1/2–;inch wide. Twist each strip 3 to 4 times; place on greased baking sheet. Repeat with remaining dough, sugar, and filling.
Bake at 375°F for 15 to 18 minutes or until very lightly browned, watching closely to prevent burning. Remove from sheets; cool on wire rack. Drizzle with Almond Glaze.
Cherry Nut Filling: Combine cherries, walnuts, and sugar in a medium bowl. Stir to blend.
Almond Glaze: Combine powdered sugar, milk, and almond extract in a small bowl. Stir until smooth.