Soften yeast from hot roll mix in warm water. Cream butter well with sugar. Separate 1 egg and set aside the white for use in the Almod-Cherry Filling. Beat yolk into creamed mixture, then beat in remaining 2 whole eggs, one at a time. Stir in yeast mixture and milk. (Batter will appear slightly curdled.) Combine cocoa and flour; stir into batter. Gradually blend in flour mixture from hot roll mix, then add almonds. Cover and let rise in warm place about 1 1/2 hours or until doubled in bulk.

Meanwhile, prepare Almond-Cherry Filling. When dough has doubled in bulk, stir down and divide into halves. Roll 1 portion on lightly-floured board to a 6 x 19-inch rectangle. Spread half the Filling over 2/3rds the width and the entire length of the strip. Roll up from long side to make a 19-inch roll.  Repeat with remaining dough and filling. Overlap and twist rolls together, keeping seam sides down. Coil the entwined rolls in a well-greased, 10-inch tube pan, pinching ends together to seal. Cover and let rise again 1 1/4 hours or until light.

Brush top with melted butter. Bake below oven center at 350 degrees 35 to 40 minutes or until cake tester comes out dry. Remove from oven and let stand 10 minutes, then remove brioche from pan to wire rack to cool. When cool, drizzle with Glaze and decorate with almonds and candied cherries.

Almond Cherry Filling: Cream 1/4 cup soft butter with 1/4 cup sugar. Beat in reserved egg white, 1/2 cup almond paste and 1/8 teaspoon salt; blend. Stir in 1/2 cup chopped candied cherries, mixing well. Makes 1 1/4 cups filling.

Glaze: Blend 1/2 cup sifted powdered sugar with 2 teaspoons hot water.