1/4 c. brown sugar
10 maraschino cherries, halved
1/4 c. chopped nuts
1/2 c. butter, melted
2 (10 oz.) can Hungry Jack refrigerated flaky biscuits
1/2 c. sugar
2 tsp. cinnamon

Heat oven to 375 degrees. Grease fluted tube pan. Place brown sugar, cherries, nuts and 1/4 cup melted butter in bottom of pan. Separate dough into 20 biscuits. Combine sugar and cinnamon. Drop 1 side of each biscuit into remaining butter, then into sugar mixture. Place 10 biscuits, coated side down, into prepared pan, overlapping slightly. Repeat with remaining 10 biscuits to form second layer. Bake 375 degrees for 20 to 25 minutes until golden brown. Cool 2 minutes. Invert onto serving plate.