Ingredients For The Cherry Filling 1 lb (about 3-1/2 cups) dark, sweet cherries, pitted and halved 1/2 cup brown sugar 1/2 teaspoon cinnamon 2 tablespoons all-purpose flour 2 tablespoons Kirsch cherry liquor (optional) For The Brown Sugar Biscuit Crust 1-1/2 cups all-purpose flour 1/4 teaspoon salt 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup brown sugar 1/4 cup cold butter, cubed 2/3 cup buttermilk 1 small egg 1 tablespoon water coarse sanding sugar or raw cane sugar Directions Preheat the oven to 400 F. Add the pitted, halved cherries to a medium sized bowl. Add the brown sugar, cinnamon, flour, and Kirsch and mix well to coat. Divide the cherry filling between 4 ramekins. Spoon any of the dry ingredients that may have settled in the bottom of the bowl between them. Set aside. In a medium bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar. Add the cubes of cold butter to the flour mixture and use a pastry cutter, or two knives, to cut the butter into the flour until it resembles course crumbs. (There should be visible small, pea-sized lumps of butter.) Add the buttermilk and mix with a spoon until just combined. Transfer the dough to a floured surface and use your hands to form a small round that is about 3/4" thick. Use a cookie cutter to cut out 4 shapes to fit over the cherries on your ramekins. (You will have some extra biscuit dough but don't waste it, cut a couple more biscuits out and make a few biscuits just for eating.) In a small bowl, whisk together the egg and water. Brush the egg wash over each biscuit and generously sprinkle with coarse sanding sugar or raw cane sugar. Bake for 20 - 25 minutes or until the brown sugar biscuits are golden brown. Remove from the oven and serve warm or room temperature.