On a flat, clean surface, roll out all of the biscuits individually until they are pretty flat. Take each flattened biscuit and dip them in the melted butter (shaking off the excess), and then toss them in the brown sugar.
Place a small spoonful of cherry filling in the middle of each sugared biscuit, and then roll them up. Place them in a circle, starting in the center and working your way to the outside of a greased 10" skillet to make a giant "roll". (It's a little messy, but once the skillet starts to fill up, it gets a little easier).
Bake for 18-20 minutes, until it starts to turn golden. Remove and let it cool 5 minutes before spreading with frosting.
In a small bowl, mix together all ingredients until smooth. Pour over the top of the sweet roll. You can adjust the consistency by adding milk (a teaspoonful at a time) until you reach your desired texture.
Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/2016/03/lucky-leaf-skillet-sweet-roll.html