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Directions:
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Start with the shortcake topping:.
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Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
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Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
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With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
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Gather the dough together and transfer to a lightly floured work surface.
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With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
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With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
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Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
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Refrigerate at least 30 minutes or until needed.
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Now move on to the fruit filling.
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Preheat the oven to 375 degrees F. while you make the filling.
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In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
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Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture.
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Mix thoroughly.
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Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
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Spoon the fruit mixture into the buttered pan.
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Dot its surface with the chilled butter.
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Arrange the chilled shortcake squares neatly on top of the filling in the pan.
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Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
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Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
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Remove from the oven and let it to settle at room temperature for at least 10 minutes.
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To serve:.
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Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
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Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
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Add a scoop of ice cream for each guest who would like one, and serve.
