1 (8 oz.) jar cherry preserves
1/4 c. chopped nuts
3 pkg. (18 biscuits) flaky biscuits (6 each)
1/4 c. melted butter

Spread preserves over bottom of a well-greased 9-inch round cake pan and sprinkle with nuts. Separate biscuits and dip in melted butter. Place 12 of the biscuits overlapping around outer edge of bottom of pan. Use remaining 6 biscuits to make an inner circle.

Bake at 425°F for 25 minutes. Turn out of pan immediately.