In large bowl, combine 2 cups of the flour, 1/2 cup sugar, salt and yeast; blend well. In medium saucepan, heat 1 1/2 cups milk and 1/2 cup butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; blend with electric mixer at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl; turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 1 to 1 1/4 hours.
Generously grease two 15x10-inch baking pans with sides. Punch down dough several times to remove all air bubbles. Divide dough in half. On lightly floured surface, roll 1 half into a triangle with two 12-inch sides and a 16-inch base.* Brush with 1 tablespoon of the melted butter.
In small bowl, combine 2 tablespoons melted butter and all remaining filling ingredients; mix well. Sprinkle half of filling evenly over dough.
To shape tree, starting at top point of dough triangle, fold 12-inch sides to meet in center, pressing all seams to seal. Invert, seam side down, into greased pan. With scissors or sharp knife, make 10 slits about 1 inch apart along each long outside edge of tree, cutting to within 1/2 inch of center of dough.
Starting at bottom of tree, twist each strip so cut side is up to show filling. Cover; let rise in warm place until light and doubled in size, 30 to 40 minutes. Repeat with remaining dough, melted butter and filling for second tree.
Heat oven to 350°F. Uncover dough; bake 20 minutes or until golden brown. Cool in pans for 5 minutes. Remove coffee cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over coffee cakes. Garnish with candied cherries.