Preheat oven to 400 degrees. Combine cherries, sugar and cornstarch in pie dish. Toss to mix.

Roast for 30-35 minutes, until bubbly. Stir every 10 minutes, watch so that it does not brown. Let it cool completely.

Reduce oven to 350 degrees.

Unroll crescent roll dough onto baking sheet, pressing perforated sections together.

Use knife to cut off thin top rind of brie and place this side up on top of dough. Top and spread with cooled cherries enough to not let it spill over (may not use whole cup).

Bring dough up around side of cheese. Bake 20-30 minutes until deep golden brown. Cool 10 minutes before serving.