1. Heat oven to 425°F. Grease a 13x9-inch glass or ceramic baking dish.

2. Combine peaches, cherries, sugar and cornstarch in large saucepan. Bring to boil, stirring gently, over high heat; boil 1 minute. Remove from heat; stir in lemon juice. Spoon into prepared pan.

3. Make Biscuit Topping: Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cream. Knead 2 or 3 times, just until dough holds together. On floured surface with floured rolling pin, roll dough 1/2 inch thick. Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps. Place biscuits over fruit.

4. Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup; brush over biscuits. Bake 20 minutes, until fruit is bubbly. Let stand 10 minutes. (Can be made ahead. Let stand up to 2 hours.) Serve with vanilla ice cream, if desired.

Per Serving Without Ice Cream Calories 465 Total Fat 18 g Saturated Fat 11 g Cholesterol 53 mg Sodium 334 mg Carbohydrates 74 g Protein 5 g