Combine sugar, pineapple, flavoring and cranberries in saucepan. Cook until berries pop (about 10 minutes). Blend cornstarch with water and stir into hot fruit mixture. Cook until it starts to thicken. Cool. Combine biscuit mixture, sugar, milk and melted butter or margarine. Mix well. Turn onto floured surface and knead lightly. Pat or roll to rectangle, 12x18 inches. Spread with cooled filling. Dot with additional butter and roll up. Cut in slices and place cut side down on greased cookie sheet. Bake 15 minutes in 425 degree oven. Makes 8-12 pinwheels. Nice for Christmas breakfast!