Grease 10 cups of a muffin tin. Cut, peel, and crush the fresh Chiquita pineapple, save any juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place one cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of pineapple mixture and cherry. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes (at temperature suggested on the biscuit instructions), or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.