Separate the biscuits and roll each one slightly with a rolling pin and cut each in half.

Put one frozen cherry in the center of each half piece of biscuit dough and fold it closed/ roll into a ball.

Dip each into the melted butter and roll in the sugar to coat, place in a greased 9x13 casserole dish with some space between each. Bake in a 350 degree oven for 23 to 26 minutes.

Chop the remaining frozen cherries and put them in a saucepan over high heat. Add the powdered sugar, bring to a boil, then reduce the heat to low and simmer 12 to 15 minutes.

Note: I did this while the biscuits were baking in the oven.

Spoon the cherry sauce over the cherry biscuit bombs and serve while still warm.