Preheat the oven to 350°F convection and butter a 12-inch skillet.

Combine the pitted and halved cherries with the sugar and lemon juice. Mix and set aside.

Combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt together in a bowl of a stand mixer.

With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. You can also whisk them together in a bowl.

Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand.

Once the butter is cut in, pour the cream in slowly with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy.

Place the cherry mixture in the prepared skillet or baking dish.

Using a cookie scoop or tablespoon, top the cherry filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar.

Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes, or until the filling is bubbling in the center and the drop biscuits are golden brown.