PREPARATION:

1. Preheat oven to 350°F. Lightly grease eight 1/2-cup ramekins; place on cookie sheet. Let half package of dough stand at room temperature about 15 minutes.
2. For topping, combine dough, oats, cinnamon and ginger in large bowl. Beat until well blended. Cut in butter with pastry blender or 2 knives. Stir in pecans; set aside.
3. Combine cherries and pie filling in large bowl; mix well. Divide cherry mixture evenly among prepared ramekins; sprinkle evenly with topping. Bake about 25 minutes or until topping is browned. Serve warm.