1 can Wilderness cherry filling
2 tbsp. dark corn syrup
1 tbsp. butter
1 tbsp. lemon juice

Cook slow 1/2 hour.

Separate 2 packages Pillsbury buttermilk biscuits. Put 2 together on an ungreased cookie sheet. Brush with 2 tablespoons melted butter. Sprinkle with 2 tablespoons sugar and 1/2 teaspoon cinnamon mixed together. Bake 10-14 minutes until golden brown. Place into individual bowls. Pour warm filling over top with whipped cream.