1. 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.
2. 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.
3. Bake in 350 degrees F oven 25 minutes, until golden. Invert onto racks. Repeat with third loaf of dough and remaining filling.Glaze:
4. In bowl, mix sugar, water and vanilla until good glazing consistency. Drizzle over warm buns. Serve warm.