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Caramel-Cherry Sticky Buns

12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

1. Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate.
2. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.
3. Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.

Makes 10 buns.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.