Preheat oven to 350 degrees Fahrenheit.

Heat the cran-cherry juice in a small sauce pan over medium-high heat and bring to a boil. Take off heat and add the dried cherries. Set aside.

Cut the peacotums in half and remove the pits. Remove the skin and then place the peacotums in a medium-sized bowl. Mash with a pair of forks or a potato masher until the peacotums reach a jelly-like consistency (smooth with some chunks)

Mix the brown sugar and the Cinnamon and Spice Instant Oatmeal packet together.

Melt the butter in a 9 or 10 inch cast iron skillet (or any oven-proof skillet).

Press the sugar and oatmeal mixture into the butter, making sure it is evenly spread throughout the bottom of the skillet.

Pour the maple syrup over the brown sugar and oatmeal mixture but don't stir it.

Drain the cherries and save the soaking liquid (cut the cherries into smaller pieces if desired).

Place the mashed peacotums, cherries, and pecans over the brown sugar mixture.

Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.

In a large mixing bowl, beat butter until smooth. Gradually add granulated sugar and beat until fluffy. Beat in the vanilla extract and egg.

Pour the saved cherry soaking liquid into a measuring cup and then add the buttermilk to equal 2/3 cup.

Alternate adding 1/3 cup of the flour and buttermilk mixtures to the sugar mixture, beating gently in between. Don't over beat.

Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Run a rubber spatula around the edge of the skillet and then let the cake cool for 5 minutes.

Place a plate that is larger than the skillet on top and invert the skillet. Let it rest inverted for a couple of minutes and then gently remove the skillet. Serve warm.