- 1 (21 ounce) can cherry pie filling
- 1 (4.5 ounce) can refrigerated buttermilk biscuits, separated
- 1 tablespoon butter or margarine, melted
- 2 teaspoons sugar
- 2 teaspoons brown sugar
- 1/8 teaspoon ground cinnamon
- Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups. Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375 degrees F for 14-18 minutes or until biscuits are browned. Top with reserved pie filling.