In small bowl combine cinnamon and sugar. Separate each biscuit into 2 layers; dip each layer into sugar mixture.
Place 12 biscuit layers into the bottom of 1 (12 count) greased muffin pan (refrigerate remaining biscuits until ready to bake).
Fill each biscuit with about 1 tablespoon cherries. Bake according to biscuit package directions. Serve with whipped topping.
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