Heat oven to 375°F. Spray 8-inch round cake pan with cooking spray. Arrange cherries, pecans and pineapple in bottom of pan. Sprinkle with reserved pineapple juice.
In separate medium bowl, place melted butter and sugar. Separate dough into 10 biscuits. Coat biscuits in butter and sugar. Place on top of mixture in pan.
Bake 22 to 27 minutes or until biscuits are golden brown and center biscuit is no longer doughy. Turn upside down onto heatproof serving plate; let pan remain over biscuits 1 minute before removing. Replace any topping, if necessary.