1. Preheat oven to 400°F/204°C.

For the biscuit topping

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Work the dough until your butter is pea-sized.  Do not overwork the butter or allow it to get too warm.
3. Gradually add the cream into the bowl, tossing flour mixture constantly with a wooden spoon to evenly distribute.  Fold the dough over onto itself until it comes together into a mass.  At this stage, the dough will still feel wet and sticky.
4. On a generously floured surface, turn out the dough and shape into a 3/4-inch (2 cm) thick rectangle.  Continue to add flour to prevent from sticking.  Cut the dough in half vertically and then again horizontally to form 4 equal pieces.  Stack the pieces on top of each other.  Using a rolling pin, roll the dough to a 1/2-inch (1.25 cm) thickness.
5. Dip a 2-inch (5 cm) round cutter into flour and cut round biscuits, keep your cuts as close as possible.  Reroll scraps and cut additional biscuits.  You should have about 35 biscuits.  Chill until ready to use.

For the cherry filling

1. In a large mixing bowl, combine the cherries, sugar, lemon juice, cornstarch, vanilla extract, almond extract, and salt until evenly mixed.  Pour the filling into a 12-inch cast iron skillet.
2. Arrange the chilled biscuits over the filling so that they are snuggly touching with minimal gaps.  Brush with melted butter and sprinkle with turbinado sugar.
3. Place the cobbler in the preheated oven and bake for 10 minutes.  Reduce the oven temperature to 375°F/190°C for 30-35 minutes or until biscuits golden brown, and the filling is bubbly.