Cherry Biscuits and Cream

Prepare biscuits according to package directions.  Cool 2 to 3 minutes.

Meanwhile, stir together 1 cup cherries, sugar, lemon juice and cornstarch in a medium saucepan. Bring to a boil, reduce heat and continue to simmer until slightly thickened, about 4 to 6 minutes. Gently toss 3 cups cherries and raspberries with the thickened mixture.

Slice each biscuit in half horizontally.  On bottom slice of each biscuit, layer fruit mixture, 3 tablespoons whipped topping and top of biscuit. Top each biscuit with a dollop of whipped topping and garnish with remaining cherries.