Drain pineapple; reserve juice. Stir together melted butter and sugar. Evenly divide sugar mixture in muffin cups sprayed with nonstick cooking spray.

Evenly divide drained pineapple over sugar mixture. Place cherries in center sliced up. Prepare cake mix according to directions, replacing amount of water called for with reserved juice and water.

Evenly pour batter into cups. Bake at 350 for twenty minutes.

Cool for 5 minutes. Loosen edges and invert onto cookie sheets.