In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 3 cm strips from each rectangle. Twist each strip and place 5 cm apart on greased baking sheets, shaping one end like a cane.

Cover and let rise until doubled, about 45 minutes. Bake at 190ºC for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.