1 (21 oz.) can cherry pie filling
1 can refrigerator biscuits, separated into 5 biscuits
2 Tbsp. butter or margarine, melted
2 tsp. white sugar
2 tsp. brown sugar
1/4 tsp. cinnamon
Instructions
Preheat oven to 375°.
Save out 5 cherries and a little of the pie filling for garnish.
Divide the rest of the filling between 5 greased 6 oz. custard cups or ramekins.
Top each one with a biscuit, either rolling the biscuit in the butter or brushing the butter on the biscuit.
Mix the sugars and cinnamon.
Sprinkle on top.
Bake at 375° for 14 -17 minutes (until the biscuits are brown).
