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It doesn't take much liquid to thin 2 cups of powdered sugar.  As the directions state, add enough cherry juice for desired spreading consistency.  Don't add more melted butter.  Add the 2 tablespoons of melted butter and 2 tablespoons juice to the powdered sugar and stir it well.  If it is not thin enough to drizzle or spread, add one teaspoon of juice at a time, stirring after each one until it is just right.

Low-Fat Cherry-Almond Angel Cake

Cake
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained

Glaze
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.

3. In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

High Altitude 3500 - 6500 ft: Prepare cake as directed in high altitude directions on box-- except add almond extract with the water. Bake 41 to 51 minutes.