Directions

1. In a large mixing bowl, add the warm water and apple cider. Add the yeast and stir. Let sit for 5 minutes.
   
2. Using a stand mixer, use the dough hook and add the eggs to the yeast mixture.
3. Add the buttermilk powder, flour, salt, cinnamon and nutmeg and combine with the dough hook. Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the softened butter and combine until you have a smooth dough. The dough will be sticky.
4. Place the dough on a lightly floured work surface and knead in the dried cherries. Knead the dough for a few minutes, until smooth. Shape into a round.
   
5. Spray the mixing bowl with cooking spray. Place the dough round back in the bowl and cover with plastic wrap. Let rise in a warm area for about 1 hour.
   
6. Divide the dough into small balls, about 3 3/4 ounces each. It should make about 14-15 rolls. Shape them into rounds and place on a Jelly roll pan, lined with parchment paper. Or in a 9x13-inch pan. Cover the pan and let rise for about 1 hour. They will be touching each other.
   
7. Preheat the oven to 375 degrees F. Brush the buns with an egg wash.
   
8. Bake in the oven for about 20-22 minutes or until golden brown. Remove from the oven to cool. Let cool completely.
   
9. Whisk together the icing ingredients in a small bowl. Once the buns are completely cool, pipe the icing in a cross shape on each bun.