Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels. Combine brown sugar, tart cherry juice concentarate and cinnamon in a small bowl. Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1-1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture. Bake in a 375-degree oven 12 to 15 minutes, or until golden brown. Serve warm. Makes 8 servings.