TOPPING:

1 c. biscuit mix
1 tbsp. sugar
1 tbsp. butter
1/3 c. milk

FILLING:

2/3 c. sugar
2 tbsp. cornstarch
2 c. (1 lb. can) pitted red sour cherries
1/8 tsp. almond extract (opt.)
Few drops red food coloring (opt.)
1 tbsp. butter

Preheat oven to 425 degrees. Combine biscuit mix and 1 tablespoon sugar. Cut in 1 tablespoon butter. Add milk and stir together until well moistened. Set aside. Blend 2/3 cup sugar and cornstarch in a 1 quart saucepan. Gradually stir in cherries. Cook over moderate heat until thickened and clear, stirring constantly. Remove from heat. Add flavoring, food coloring and butter. Blend together. Pour into 1 1/2 quart casserole. Drop biscuit dough by spoonfuls onto hot cherry mixture. Bake 15 to 20 minutes or until filling bubbles and topping is lightly browned.