Preheat oven to 425 degrees F and prepare a baking sheet with aluminum foil and cooking spray.
Prepare ingredients and mix biscuits: halve and peel onions. Slice halves into thin strips. Place biscuit mix and shredded Asiago in a medium mixing bowl. Measure out ¾ cup water. Add half the water to biscuit mix and mix with a wooden spoon until a sticky dough that just holds together forms. Add more water 1 Tbsp. at a time if too crumbly.
Use a ¼ cup measure or large spoon and divide biscuit mixture on prepared baking sheet into 12-14 mounds, slightly smaller than ping pong balls. Brush tops lightly with olive oil and bake until golden brown, 14-16 minutes. While biscuits bake, start apple-cinnamon butter.
Make the Apple-Cinnamon Butter: In a small pot, combine applesauce and cinnamon. Place over medium heat and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until reduced to a thick spread, 18-20 minutes. While apple-cinnamon butter simmers, start onion jam.
Make the Onion Jam: Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cover. Cook, stirring occasionally, until onions are fully softened, 10-12 minutes. Uncover and add sugar and balsamic vinegar. Cook, stirring often, until liquid is mostly reduced and onions are sticky and jam-like, 6-8 minutes. Season with ¼ tsp. salt, stir, and set aside.
Make the Cherry Butter: In a small bowl, stir softened butter and cherry jam with a whisk or wooden spoon until combined.
Plate the Dish: Serve biscuits in a bowl or on a plate with apple-cinnamon butter, onion jam, and cherry butter on side.
Recipe by In Good Taste at http://ingoodtaste.kitchen/host-holiday-biscuit-bar-brunch/