1 can cherry pie filling
1 tbsp. grated lemon peel
1 c. Bisquick
1/4 c. butter, softened
3 tbsp. boiling water
1/2 tsp. sugar
1/4 tsp. cinnamon

Heat oven to 400 degrees. Mix pie filling and lemon peel or use 1 teaspoon almond extract in square 8 x 8 x 2 inch pan. Combine Bisquick and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans the bowl. (Dough will be puffy and soft.) Drop dough by spoonfuls onto fruit mixture. Mix sugar and cinnamon; sprinkle over dough. Bake 25 to 30 minutes or until topping is golden brown. Serve warm plain or with Cool Whip.