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)

Heat oven to 350 degrees F.

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.

Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans.

Separate biscuits and place snugly in pan.

Bake for 22 to 25 minutes, or until golden brown.

Invert immediately onto serving plate, scraping any remaining caramel over biscuits.

Serve warm.