|Canned sour pitted cherries||16 Ounce (1 Can)|
|Refrigerated crescent dinner rolls||8 Ounce (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cinnamon drops||1 Tablespoon|
Preheat oven to 450°F.
Drain cherries; reserve 3/4 cup liquid; dry cherries on paper towels; coat with flour and 2 tablespoons sugar.
Unroll crescent-roll dough but do not separate; spread each roll lightly with butter; top with cherries.
Roll up from short end; cut each into 3 crosswise slices; place, cut side down and touching each other, in jelly-roll pan; bake 15 minutes or until golden.
In small saucepan, stir cornstarch with 1 tablespoon sugar and bit of cherry liquid; stir in rest of liquid and cinnamon drops.
Simmer over low heat, stirring, until clear and thickened.
Serve warm, topped with the hot cherry sauce and ice cream.