Combine 1/2 cup warm water and 2 packages active dry yeast. Add 1/3 cup sugar, 2 eggs, 2 teaspoon salt and 6 cups flour. Knead and let rise, then divide into thirds to make three canes. Roll out dough to about 6" wide. Cut slits in side. Put filling in middle, then lace the slits across. Make the shape of a cane on a large cookie sheet. Bake until light brown. Make icing and decorate with halves of cherries. Bake at 350 degrees for 25 to 30 minutes.