• Preheat oven to 350º F.
• Marinate pitted cherries in Jack Daniel's whiskey and 1/2 cup sugar in a large baking dish so all the cherries are covered with the marinade. Marinate cherries for about an hour, stirring occasionally.
• Drain off excess liquid.
• Stir minute tapioca into the drained cherries.

for the cobbler topping

• In a large bowl whisk together flour, 1/2 cup sugar, baking powder, and salt.
• Cut 3/4 cup of chilled butter into small cubes.
• Using a pastry blender, cut the butter into the flour mixture until it looks like large course crumbs.
• Gradually pour in the cream and mix just until the dough comes together. Do not overwork, the dough should be slightly sticky and large clumps.
• Melt 1/4 cup of butter and pour into a 10 inch round pan or 9x9 square pan.
• Add the marinated cherry mixture on top of the melted butter. Do not stir.
• Sprinkle with a bit more sugar if you like the cherries sweeter.
• Drop the dough by heaping tablespoons over the cherries. Leave in clumps, do not smooth out.
• Brush the top with cream and sprinkle with sugar.
• Place the baking pan on a cookie sheet, this will catch any sauce that bubbles over.
• Bake 50-60 mins in 350º F oven. The top should be golden brown and the fruit bubbling.
• Serve warm with scoop of vanilla ice cream or whipping cream.