Coat 2 pans of jumbo muffin cups with nonstick cooking spray. In medium bowl, mix pecans, cherries, brown sugar, cinnamon and butter. Divide into thirds.
On floured surface, roll 1 loaf of dough into 12 x 8-inch rectangle. Sprinkle third of filling mixture over dough. Starting from a long side, roll up dough, jelly-roll fashion, to enclose filling. Slice crosswise into 6 equal pieces (each 2 inches wide). Place one piece, cut side down, in each muffin-pan cup. Cover with plastic wrap; let rise 30 minutes. Repeat with second loaf of dough and another third of filling.
Bake in 350°F oven 25 minutes, until golden. Invert onto racks. Repeat with third loaf of dough and remaining filling.
In bowl, mix sugar, water and vanilla until good glazing consistency. Drizzle over warm buns. Serve warm.
