Preheat oven to 375°F

In a zip lock baggie add cinnamon and sugar and mix to combine. Set aside.

Spray a bundt pan with nonstick Cooking spray. Layer pineapple rings round the bottom. Add a cherry to the center of each pineapple ring. Add the biscuit cubes to the cinnamon sugar mix n shake to coat cubes well. Add coated cubes to bundt pan (make sure to cover all of the pineapple n cherries).

Add the stick butter to a microwave safe dish. Then add the reserve juices to the butter. Microwave til butter is melted. Stir to mix. Then pour all over the top of the bread.

Bake for 27 minutes. Take out of oven n flip onto a serving dish with a rim because of the juice. Then enjoy.