Shortening
20 milk chocolate kisses
1/4 c. butter
2 pkgs. (10 count) refrigerated biscuits
1/2 c. sugar
1/2 tsp. ground cinnamon

Turn the oven to 375 degrees. Put some shortening on a piece of paper towel or waxed paper. Spread the shortening over the inside of the ring mold. Unwrap the chocolate kisses. Put butter in the saucepan. Put on a burner. Turn burner to low. Heat until butter melts. Turn off the burner. Remove the pan from burner. Separate the biscuits. Flatten each biscuit into a 3" circle. Place a chocolate kiss in the center of biscuit. Wrap the biscuit around chocolate forming a ball. Pinch edges to seal firmly. Repeat with remaining chocolate kisses and biscuits.

In the bowl, mix the sugar and cinnamon. Dip each ball in the butter, then roll in sugar-cinnamon mixture. Arrange the ball in the greased ring mold. Form two layers, place the balls of dough in the second layer between the balls of dough in the first layer. Put the ring mold in the oven. Bake about 20 minutes or until the bubble ring is golden. Cool 1 minute. Serve warm.