Cut butter into flour and salt with pastry blender. Stir in
sour cream until a soft dough forms. Wrap and refrigerate at
least 2 hours.
Heat oven to 350 degrees F.
Divide dough into 3 parts. Roll 1 part dough into rectangle,
15 x 10-inches, on lightly floured cloth-covered board. (Refrigerate
remaining dough.) Brush butter lengthwise over about 2/3 of
rectangle. Gently spread 1/3 Cherry Filling over butter. Roll
up tightly, beginning with fruit side. Place on greased baking
sheet, bringing ends together to make heart shape. Bake until
light golden brown, about 40 minutes. Cool 15 minutes, drizzle
Pink Glaze over the top.