Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.

Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.

Divide pineapple mixture as evenly as possible among muffin cups. Place a cherry in the center of each cup, making sure it touches the bottom. Place a biscuit on top of each cup.

Use a pastry brush to brush biscuits with reserved juice.

Bake 9 - 12 minutes or until the biscuits are golden brown.

Cool two minutes and then invert the pan onto a large plate.