Preheat oven to 350°. Grease a 9" skillet.
Roll out all the biscuits individually, until they are pretty flat. Take each flattened biscuit and dip them in melted butter (shaking off excess), and toss in the brown sugar.
Place a small spoonful of cherry fruit filling in the middle of each sugared biscuit, and then roll them up.
Place rolled up biscuits in greased 9" skillet, starting in the center and working your way out to the outside of skillet to make a giant "roll".
Bake for 18-20 minutes, until roll starts to turn golden.
In a small bowl, mix together butter, cream cheese, powdered sugar and vanilla extract until smooth.
Let sweet roll cool 5 minutes then drizzle icing over the top. If icing needs to be thinner, add milk (a teaspoonful at a time) until you reach consistency to pour.