1/4 c. brown sugar
1 1/2 tbsp. cream
1/4 c. butter, softened
1/3 c. pecans, chopped
1/4 c. maraschino cherries, chopped
2 cans refrigerator biscuits (12-16)
5 tbsp. butter, melted
1 tsp. cinnamon with 1/2 c. sugar

Preheat oven to 425 degrees. Mix together brown sugar, cream, butter, nuts and cherries. Place in bottom of 1 1/2 quart bundt pan or salad mold. Dip each biscuit in butter and coat with cinnamon-sugar. Place on top of contents in bundt pan and bake 20-25 minutes.