Drain pineapple, reserving juice; set pineapple aside.
Combine pineapple juice, piña colada mix, rum, soy sauce, ginger and garlic. Place chicken in lightly greased 12 x 8 x 2-inch baking dish; add pineapple juice mixture. Marinate in refrigerator for 1 hour.
Bake, uncovered, at 400 degrees F for 30 minutes.
Reduce heat to 350 degrees F and bake for 20 minutes.
Top with pineapple slices and maraschino cherries. Bake an additional 5 minutes.