Glaze:

1 c. powdered sugar, sifted
2 tbsp. cocoa
2 tbsp. Amaretto
1 tbsp. butter, softened
1 tbsp. corn syrup
2 to 4 tsp. water
2 tsp. ground pecans
6 maraschino cherries

Heat oven to 350°F. Grease and flour 10-inch tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar. Beat until stiff peaks form. Fold in coconut and 1/2 cup ground pecans. Spread meringue on bottom and up sides of pan to within 1 inch of top. Blend cake mix, sour cream, Amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed until moistened. Pour batter into prepared pan.

Bake at 350°F for 55 to 65 minutes. Cool completely. Blend powdered sugar, cocoa, Amaretto, butter, corn syrup and water until smooth. Spoon over top of cake. Sprinkle with 2 teaspoons ground pecans. Garnish with cherries.