Open the can of refrigerated biscuit dough and separate the biscuits.

Cut each biscuit into quarters.

In a large mixing bowl, toss the biscuit quarters with the brown sugar, cinnamon, nutmeg, ginger, salt, allspice, and cloves until evenly coated.

Transfer the coated dough pieces and any remaining sugar to a 7-inch round cake pan insert, metal cake pan, or foil pan.

Drizzle the melted butter evenly over the dough.

Place the pan in the air fryer and cook at 310°F (155°C) until the monkey bread is golden brown and cooked through in the middle, approximately 25 minutes.

Transfer the pan to a wire rack and let the monkey bread cool completely.

Unmold from the pan.

In a small bowl, whisk together the powdered sugar and bourbon until smooth to make the glaze.

Drizzle the bourbon glaze over the cooled monkey bread.

While the glaze is still wet, sprinkle the chopped candied cherries and pecans over the top.

Serve and enjoy!