I love the flavors of fruitcake and will defend the much-maligned baked good from all its detractors. One way to get people to fall in love with its flavors is to present them in a new and irresistible way. Hence, this monkey bread, using good ol’ store-bought biscuit dough tossed with brown sugar and lots of holiday spices, then baked until browned and fragrant. The bourbon-spiked glaze really takes the bread over the top, and candied cherries and pecans get sprinkled on top for extra crunch and holiday flair. If you don’t love fruitcake after eating this, then you might want to ask your friends if your new verbal tic is “bah humbug.”
Open the can and separate the biscuits, then cut each into quarters. Toss the biscuit quarters in a large bowl with the brown sugar, cinnamon, nutmeg, ginger, salt, allspice, and cloves until evenly coated. Transfer the dough pieces and any sugar left in the bowl to a 7-inch round cake pan insert, metal cake pan, or foil pan and drizzle evenly with the melted butter. Place the pan in the air fryer and cook at 310°F until the monkey bread is golden brown and cooked through in the middle, about 25 minutes. Transfer the pan to a wire rack and let cool completely. Unmold from the pan.
In a small bowl, whisk the powdered sugar and the bourbon into a smooth glaze. Drizzle the glaze over the cooled monkey bread and, while the glaze is still wet, sprinkle with the cherries and pecans to serve.