Sift together flour, salt, and baking powder in a large bowl.

Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add lowfat milk, mixing until a soft dough forms.

Roll the dough out on a lightly floured surface to a 1/4-inch thickness.

Drain the canned tart red cherries, reserving the juice.

Spread the drained cherries evenly over the rolled-out dough.

Roll the dough into a jelly roll shape.

Press the edges together to seal.

Cut the roll into 1 1/2-inch thick slices.

Place the slices in a greased baking pan.

Prepare the sauce by combining sugar, flour, water, and reserved cherry juice in a saucepan.

Bring the sauce to a boil over medium heat, stirring constantly.

Reduce heat and stir in butter.

Cook for 1 minute, or until the sauce thickens slightly.

Pour the sauce evenly over the rolls in the baking pan.

Bake in a preheated 400 degree F (200 degrees C) oven for 30 minutes, or until golden brown.

Serve warm.