Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup butter, the sugar, salt, eggs and 2 cups of the flour. Beat util smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured board; knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectagle, 15x6 inches; place on greased baking sheet. With scissors make 2-inch cuts at 1/2-inch intervals on long sides of rectangle. Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane.
Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.
Blend 2 cups confectioners' sugar with about 2 tablespoons of water. If icing is too stiff, stir in few drops water.