In a mixing bowl, dissolve active dry yeast in warm milk for about 5 minutes, until frothy.

In a larger bowl, combine all-purpose flour, sugar, and salt; cut in cold butter until mixture resembles coarse crumbs.

Stir in the yeast mixture, warm half-and-half, and egg yolks until a sticky dough forms. Cover and refrigerate overnight.

Punch down the chilled dough and divide it into four equal portions. Roll each portion into an 18x4 inch rectangle.

Cut each rectangle into 1-inch strips, then twist two strips together, shaping them into a ring. Place each ring on a greased baking sheet.

Cover and allow to rise in a warm place for approximately 45 minutes, or until doubled in size.

Preheat your oven to 350°F. After the pastries rise, make an indentation in each twisted Danish and fill with cherry pie filling.

Bake for 14-16 minutes, or until the Danishes are golden brown. Transfer them to wire racks to cool.

Prepare the creamy icing by mixing confectioners’ sugar, softened butter, vanilla extract, salt, and warm half-and-half.

Drizzle the icing generously over each pastry once cooled. Serve warm or at room temperature.