2 c. pitted cherries
1 c. sugar for sour cherries (1/2 c. for sweet cherries)
1 c. water
1 tbsp. cornstarch
1/2 tbsp. butter
1/2 tsp. cinnamon (or few drops almond extract)

Heat cherries, sugar and water. Blend in cornstarch, dissolved in a little cold water, and cook for 5 minutes. Pour into the bottom of a buttered baking dish. Dot with butter and cinnamon. Let cool while making crust. Cover with biscuit dough. Drop by spoonfuls over cherries, or roll to fit top of dish and bake 30 minutes at 400 degrees. Serves 8.