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

Lightly grease 12-cup fluted tube pan. Place brown sugar, cherry halves, chopped nuts and 1/4 cup melted butter in bottom of prepared pan.

Separate dough into 20 biscuits. In small bowl, combine sugar and cinnamon. Dip one side of each biscuit into remaining butter, then into cinnamon and sugar mixture. Place 10 biscuits, coating side down, in prepared pan, overlapping slightly. Repeat with remaining 10 to form second layer.

Bake at 375 degrees for 20-25 minutes. Cool for 2 minutes, invert onto serving plate. Serves 8-10.