Prepare the dough:

1. In the bowl of a stand mixer, whisk together 1 cup cup of the flour with the salt, sugar, and the yeast.
2. In a small saucepan, heat the water, sour cream, and butter to 110-120 degrees F.
3. Add sour cream mixture to the bowl of dry ingredients and beat on medium speed with the paddle attachment 2-3 minutes until well blended. Add eggs and vanilla, beat 1 minute longer. Mixture will be thin and batter-like at this point. Switch to dough hook, kneading over medium-low speed about 5-7 minutes, gradually adding remaining flour as needed until smooth and elastic.
4. Place dough in an oiled bowl and cover. Let rise 30-45 minutes until nearly doubled.

Prepare the almond filling:

1. Beat together the sugar, butter and almond paste until smooth.

Roll out dough:

1. Once dough has risen, divide into 2 portions. Set one half of the dough aside and cover until ready to use.
2. Roll out dough into a 12x18-inch rectangle. Spread half of the almond filling in a thin layer lengthwise down the center of the dough. Top with about 2 cups of cherry filling.
3. 
4. Cut 2-inch slits in the dough about 1-inch apart along the entire length of the rectangle.
5. 
6. Beginning at one end, fold strips over the filling diagonally, alternating sides.
7. Place coffee cake on Silpat or parchment-lined baking sheet.
8. Repeat with remaining portion of dough.
9. 
10. Cover coffee cakes with plastic wrap and let rest for 30 minutes.

Bake:

1. Preheat oven to 350 degrees F.
2. Bake 20-30 minutes, rotating halfway through baking time. Let cool before glazing.

Prepare glaze:

1. Combine powdered sugar, almond extract, and 2 tablespoons water. Stir until smooth, adding more water as needed for consistency. You need it thin enough to drizzle, but not so thin that it will be runny on the top of your coffee cake.
2. Remove coffee cakes to a wire rack set over a baking sheet. Drizzle with glaze.
3. 
4. Serve, and enjoy!