Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet cherries. If the cherries do not release enough juice after macerating for 30 minutes, cranberry juice makes up the difference.

1. Pit 4 pounds fresh sour cherries (about 8 cups), reserving juices. Stir together 11/4 cups sugar, 3 tablespoons plus 1 teaspoon cornstarch, and pinch salt in large bowl; add cherries and toss well to combine. Pour 1 cup dry red wine over cherries; let stand 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved juices (from pitting cherries); you should have 3 cups. If not, add enough cranberry juice to equal 3 cups.
2. While cherries macerate, follow steps 1 and 2 of recipe for Sour Cherry Cobbler to make and bake biscuit topping.
3. Spread drained cherries in even layer in 9 by 13-inch glass baking dish. Bring juices and one 3-inch cinnamon stick to simmer in medium nonreactive saucepan over medium-high heat, whisking frequently, until mixture thickens, about 5 minutes. Discard cinnamon stick, stir in 1/4 teaspoon almond extract, and pour hot juices over cherries in baking dish.
4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.


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