Preheat oven to 450°. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish set aside.
In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth. Pour over cherries stir.
Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm.
This Cherries 'N' Spice Cobbler recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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