1/2 c. sugar
2-4 tbsp. red cinnamon candies
2 tbsp. cornstarch
1/2 c. water
1 (16 oz.) can tart red pitted cherries
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. brown sugar
1/4 c. shortening
1 egg, beaten slightly
2 tbsp. milk
1 tbsp. butter, soft
1/4 tsp. cinnamon

Combine first 4 ingredients and juice from cherries in saucepan. Cook over medium heat (stir continually) until thick. Stir in cherries. Pour into 9-inch square Pyrex dish.

Cinnamon Rolls: Sift flour with baking powder and salt into bowl. Add 3 tablespoons brown sugar. Cut in shortening. Combine egg and milk; add to flour mixture. Mix until all dry particles are moistened. Add few drops more milk if necessary.

Roll out on floured surface to 12x12 square. Brush with butter. Combine 3 tablespoons brown sugar and cinnamon; sprinkle over dough. Roll up; cut into 3/4 inch slices. Place on cherry filling. Bake at 400 degrees for 25-30 minutes.