Preheat oven to 350 degrees F. In a large saucepan combine the first eight ingredients (through cinnamon). Cook and stir over medium-high heat until fruit has broken down and the juices are thickened and bubbly. Transfer fruit mixture to a 2-qt. square baking dish.
Lightly coat two 12-inch pieces of waxed paper with cooking spray. Place the cookie dough between the coated sides of the waxed paper. Roll dough to a 7 1/2-inch square. Peel off top piece of waxed paper. Invert dough onto the hot fruit mixture. Peel off remaining paper.
Bake about 30 minutes or until cookie layer is golden brown and filling is bubbly. Let cool at least 1 hour before serving.