From America's Test Kitchen Season 3: Shortcake and Cobbler
Most cherry cobblers are no more than canned pie filling topped with dry, heavy biscuits. We wanted a filling that highlighted the unique, sweet-tart flavor of sour cherries and, on top, we wanted a tender, feather-light biscuit crust. Because fresh sour cherries are so hard to find most of the year, we picked jarred Morello cherries—easy to find and available year-round. Embellishing the cherries with cherry juice, cinnamon, and vanilla was a step in the right direction but the filling still tasted a bit flat, so we switched out some of the juice for red wine and replaced the vanilla with almond extract. The resulting sauce was better, but a little thin. A small amount of cornstarch thickened the filling nicely. As for the biscuits, we favored buttermilk biscuits, which have a light and fluffy texture. To ensure nicely browned biscuits that didn’t become soggy over the filling, we parbaked them on their own ahead of time, then slid the biscuits over the warm cherry filling and put it in the oven to finish cooking.
Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.