Preheat your Traeger Grill to 375*.

Generously grease a fluted bundt pan with butter or shortening.

Open the biscuit dough cans and cut the biscuits into quarters.

Roll lightly to form a ball out of each piece, then set aside.

Cut the cream cheese into 1/2 inch cubes, reserving 2 tbsp.

Melt the butter.

Place the graham crackers in a plastic bag and crush them with a meat mallet or rolling pin.

Transfer graham cracker crumbs to a bowl

Add the Maple Sugar to the crumbs and mix to combine.

Dip each dough ball in the melted butter and then in the graham cracker crumb mixture.

Place the dipped balls in the prepared pan, creating an even layer.

Add 1/2 of the cherry pie filling.

Top with 1/2 of the cream cheese pieces.

Repeat with more dipped dough balls, pie filling and cream cheese.

Add one final layer of dipped dough balls atop the filing.

Press the top gently until even.

Sprinkle with remaining butter and graham cracker crumbs.

Place the filled bundt pan in your preheated grill (place it on a cookie sheet to catch drips if you desire).

Bake the cherry cheesecake monkey bread in your Traeger for 25-35 minutes, until golden brown on top.

Remove the pan from the grill and allow to cool briefly (5 minutes).

While the pan cools, make the frosting by combining the reserved cream cheese and heavy cream until smooth, then adding powdered sugar and whisking until well combined. Add more cream as needed until the frosting is smooth.

Invert the bundt pan on a plate and unmold the Cherry Cheesecake Monkey Bread.

Top the bread with the prepared frosting and serve while warm.