Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. With kitchen scissors, cut each biscuit into 4 pieces; set aside.
In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute. Stir; continue to microwave on High in 30-second increments until marshmallows are almost melted. Stir in 1/2 cup of the cherry pie filling with whisk until smooth. In small bowl, mix sugar and cinnamon; set aside.
Spoon half of the remaining cherry pie filling into pan. Stir half of the biscuit pieces into marshmallow mixture. Using tongs, remove biscuit pieces and dip in cinnamon-sugar; shake off excess. Place biscuit pieces on pie filling in pan. Spread remaining pie filling over layer of biscuits. Repeat with remaining biscuit pieces, marshmallow mixture and cinnamon-sugar.
Bake 30 to 40 minutes or until browned on top and no longer doughy. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve bread warm.