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
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.