Put into heavy saucepan 1/2 pound dried apricots. Add 2 cups water. Bring water to boiling, reduce heat, and cook, covered about 25 minutes, just until plump and tender. Remove from heat. Cool and drain well, reserving the liquid. Meanwhile, wash and scrub approximately 6 medium (2 to 3 pounds) until tender when pieces with fork. Cool and drain and peel; cut into lengthwise slices, about 1/2 inch thick.

Lightly grease 1 quart baking dish. Set out 1 cup firmly packed dark brown sugar. Arrange a layer of sweet potatoes in the baking dish. Place a layer of apricots, cut side down. Sprinkle with 1/2 the brown sugar. Repeat layers of sweet potatoes, apricots, and sugar. Blend 1/4 cup reserved apricot liquid, 3 tablespoons melted butter, 1 teaspoon grated orange peel, and 1 tablespoon orange juice. Pour over layers. Bake at 375 degrees for 30-45 minutes, about 5 minutes before done, top with 1/4 cup pecan halved. Garnish with cherries if desired.