Preheat oven to 350º
Combine cherries, Jack Daniels and 1/2 cup sugar in large baking dish (I use 9 x 13 pan so all the cherries are in the marinade. Marinate cherries for about an hour, stirring occasionally.
Drain before using in the cobbler.
In large bowl whisk together flour, 1/2 cup sugar, baking powder, and salt.
Cut 3/4 cups of chilled butter into small cubes.
Using a pastry blender, cut butter to the flour mixture until it looks like large course crumbs.
Gradually pour in the cream and mix just until the dough comes together. DON'T overwork; dough should be slightly sticky and large clumps.
Melt 1/4 cup of butter in a 10 inch round pan or 9x9 square pan (I used oven for this).
Stir tapioca into drained cherries.
Add drained cherries on top of butter to pan (do not stir).
Sprinkle with a bit more sugar if you like the cherries sweeter.
Drop the dough by tablespoons over the cherries. Leave in clumps, don't smooth out.
Brush the top with some cream and sprinkle with sugar.
Place baking pan on cookie sheet (to catch any liquid that bubbles over)
Bake 50-60 mins in 350º oven and the top is golden brown and fruit is bubbling.
Serve warm with scoop of vanilla ice cream.