Turn dough onto a well-floured board, knead until smooth, about 10 minutes. Place in a greased bowl and turn greased side up and let rise in a warm place until doubled. Punch dough down and divide into 3 equal parts. Roll each part into a rectangle 15 by 6 inches. With scissors, make 2 inch cuts at 1/2 inch intervals on the long sides of the rectangle.
Combine the apricots and cherries and spread down the center of each rectangle. Fold the strips over the filling in a crisscross pattern, pressing the end into the beginning of the next higher strip. Stretch dough to 22 inches and then form the cane. Alternately you can make a circle!
Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with thin icing.
To make thin icing, blend 2 cups confectioner's sugar with about 2 tablespoons of water. If the icing is too stiff, blend in a few drops of water.