Cheery Cherry Brunch Ring

1/4 cup brown sugar
10 maraschino cherries
1/4 cup chopped nuts
1/2 cup margarine, melted
2 (10-oz.) Hungry Jack biscuits
1/2 cup sugar
2 t. cinnamon

Heat oven to 375 F. Lightly grease 12-cup fluted bundt pan. Place
brown sugar, cherry halves, chopped nuts and 1/4 cup melted margarine
in bottom of prepared pan. Separate dough into 20 biscuits. In small
bowl, combine sugar and cinnamon. Dip one side of each biscuit into
remaining margarine, then into cinnamon-sugar mixture. Place the 10
biscuits, coating side down in prepared pan, overlapping slightly.
Repeat with remaining 10 biscuits to form 2nd layer. Bake 20-25 minutes
or until golden brown. Cool 2 minutes. Invert onto serving plate.

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