Mixing and storing the dough

Mix the oil, yeast, salt and sugar with the water in a 6-quart bowl or a lidded (not airtight) food container.

Mix in the flour, cocoa powder and the chocolate chips without kneading, using a spoon or heavy-duty stand mixer (with paddle). If you are not using the machine, you may need to use wet hands to incorporate the last bit of flour.

Cover and allow to rest at room temperature for approximately 2 hours. (My dough did not rise very much.)

Refrigerate the container of dough overnight, and use over the next 5 days.

Sweet Rolls

On baking day, generously grease an 8 x 8 inch baking pan with non stick spray.

Dust the surface of the refrigerated dough with flour and divide it in half. Dust one half with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter turn as you go. On a lightly flour surface, with floured hands pat into a 12 inch square.

Sprinkle the dried cherries over the dough and roll up the dough jelly-roll style. Using dental floss or knife, cut dough into 9 pieces. Place each roll cut side up in prepared pan. Top each roll with a teaspoon or two of cherry jam and sprinkle with sliced almonds. Cover pan with plastic wrap and let rise about 1 hour.

Preheat oven to 325°. Bake uncovered, 40 - 45 minutes or until the middle roll is firm to the touch.

Glaze

Whisk powdered sugar and milk in small bowl until smooth. Drizzle glaze over warm sweet rolls.