Generously grease 6 4-inch mini fluted Bundt pans or mini decorative cake pans. Preheat oven to 400 degrees.
In a large bowl, dissolve the yeast from the roll mix in the warm water. Stir in 1/3 cup sugar and the butter. Stir in the flour from the roll mix. Beat the eggs in 1 at a time, beating well after each addition. Cover and let rise for 1 hour in a warm place. Dough should be about doubled in size.
Spoon the dough into the prepared pans, divided equally between them. Let rise 30 minutes in a warm place, until almost doubled in size.
Bake at 400 degrees for 15-20 minutes until a wooden toothpick inserted in the center of the breads comes out clean. Cool in pan 10 minutes.
While breads are baking, make syrup: Place cranberry juice cocktail, cherry juice, and 1 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved completely. Continue to cook and stir for 1 minute, then remove from heat and cool to lukewarm.
Place a wire rack over a jelly roll pan or other shallow baking dish. Turn breads out onto wire rack. Prick all over with a fork. Slowly spoon the syrup over the breads so they soak it up.
Place breads on serving plate and chill, covered, for at least 30 minutes. To serve, garnish with whipped cream and cherries.