In a small saucepan, combine the pineapple, 1/4 cup pineapple juice and 2 tablespoons of icing from the sweet rolls. Cook and stir over medium heat until icing is dissolved. Combine cornstarch and remaining pineapple juice until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Sprinkle walnuts and cherries into a greased 9-in. round baking pan. Top with pineapple mixture. Arrange sweet rolls on top.
Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Drizzle with the remaining icing if desired. Serve warm. Yield: 8 servings.