1 stick (1/2 cup) butter
1 cup brown sugar
1 (16 ounce) can crushed pineapple
Maraschino cherries
Medium size refrigerated biscuits

Preheat oven to 400 degrees F.

Allow butter to soften. Place in mixing bowl with brown sugar.

Drain crushed pineapple juices into separate bowl. Place crushed pineapple in mixing bowl with butter and brown sugar. Mix ingredients together with a fork. Place two large spoonsful of mixture into muffin pan cups. Leave some empty. Place one cherry in the middle of each mixture-filled cup. Top each with one biscuit. Brush leftover pineapple juice onto each biscuit. Bake for 10 minutes. Use a fork to remove from pan and serve fruit side up.