1 tube (10 oz.) buttermilk biscuits
1 tsp. sugar
1/8 tsp. ground cinnamon
1 can (17 oz.) dark sweet pitted cherries in heavy syrup
1 tbsp. cornstarch
1/2 tsp. lemon juice
1/4 c. almonds, toasted and slivered
1 tbsp. butter
1 1/2 - 2 c. non-dairy whipped topping

Heat oven to 400 degrees.

Place biscuits with edges touching, in ungreased 9 inch heart-shaped or round pan. Gently press biscuits together to form 1 large biscuit.

In small bowl combine sugar and cinnamon. Sprinkle mixture over biscuits. Bake 10 minutes or until golden brown. Remove pan to wire rack and cool 5 minutes.

Meanwhile, drain syrup from cherries into medium saucepan. With wire whisk stir in cornstarch. Bring to boil over medium heat, stirring often. Boil 1 minute or until thickened. Chop cherries and stir into syrup, along with lemon juice and almonds. Cook 2 minutes or until heated through.

Using a pancake turner, carefully remove biscuit from pan in 1 piece and place on large serving plate. Spread butter on top of biscuit, then spoon fruit mixture over top.