In a 1-quart saucepan, HEAT milk, sugar, shortening and salt until shortening is melted and bubbles form along edge; REMOVE from heat and COOL until warm.

MIX yeast and warm water in a large bowl; let yeast DISSOLVE, about five minutes; STIR in milk mixture.

BEAT in eggs one at a time.

STIR in flour one cup at a time to make a soft dough.

TURN out dough onto a lightly floured surface and knead 5 minutes; let REST 10 minutes before shaping.

DIVIDE dough into thirds; CUT each piece into 7 smaller pieces and form into balls.

ARRANGE the 7 small balls on a lightly greased baking sheet with 1 ball in the center and the other 6 around it, just touching (the "flower"); SHAPE the other two flowers with the remaining dough.

BRUSH tops of dough with melted butter; COVER with a damp dishtowel or plastic wrap and let rise in a warm place about 1 hour, until double in volume.

When the kolaches have risen, gently DEPRESS the center of each ball with fingers and fill with a rounded teaspoon of cherry topping; COVER and let rise 15 minutes longer.

HEAT oven to 375 F and BAKE kolache 15 to 20 minutes until golden brown.

REMOVE from oven and slide onto wire racks to COOL; SERVE with remaining topping.

MIX sugar and flour in a small bowl.

In a 1-quart saucepan, bring cherries and 1/4 cup reserved juice to a BOIL over medium heat.

STIRRING constantly, ADD sugar mixture and COOK 2 to 3 minutes, until thick.

REMOVE from heat, STIR in butter and food coloring; COOL

KOLACHE ("flowers")