Pine Apple upside down biscuts..

1 (10-ounce) can crushed pineapple, drained, juice reserved
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400°F. Grease 10 cups of a muffin tin. In medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teaspoon pineapple juice over each biscuit. Bake 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.