Thaw dough and roll into 12 balls.
In a stand mixer with the whisk attachment, beat butter and 1.5 cups of confectioner’s sugar. Start slow then increase to max speed for 3 minutes.
Scrape down sides and add Maraschino cherries. Beat on high for 4 minutes.
Scoop into piping bag and set aside.
In a heavy pot or Dutch oven, pour in vegetable oil until it’s 3″ deep. Over medium flame, heat oil until 350 defrees. Popping may occur.
Use a utensil to place thawed dough into oil. Fry for about 3 minutes each side, until golden brown. Remove from oil and place on paper towels.
Mix cherry juice with 1.5 cups of confectioner’s sugar to make a thin glaze. When donuts are cool enough to handle, and still warm, coat in glaze.
Spread Maraschino cherry cream on top of cooled donut. Or to fill the donut, use a wooden spoon handle to poke a hole in the side of donuts. Pipe cherry cream into donut.
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