1 large orange
1 cup sugar
1 bag (16 ounces) frozen pitted sweet cherries, thawed
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup chilled whipping cream
Position rack in center of oven and preheat to 400 degrees.
Using vegetable peeler, remove peel (colored part only) from orange and from half the lemon in strips. Place peel and sugar in processor and process until peel is finely minced and sugar is moist, about 2 minutes.
Combine 1/2 cup orange sugar, cherries, orange juice concentrate, cornstarch, cinnamon and lemon juice in large bowl. Let stand 10 minutes. Transfer cherry mixture to 9-inch-square cake pan. Bake until mixture begins to simmer and thicken, about 15 minutes.
Meanwhile, combine flour, baking powder and salt in medium bowl. Mix in remaining 1/2 cup orange sugar.
Gradually pour cream over dry ingredients, tossing until moist clumps form. Gently combine to form dough. Press dough out on lightly floured surface to 6- to 7-inch-diameter round. Cut into 6 wedges. Transfer wedges to top of hot cherry mixture, spacing slightly apart. Bake until biscuits are golden brown and tester inserted in center comes out clean, 20 to 25 minutes. Serve hot. Makes 6 servings.