PREP: 20 MIN. SERVES: 8 to 10
COOK: 40 to 45 MIN.

FILLING
3 lbs. fresh (take the pit out) or frozen dark sweet cherries, thawed and drained
3/4 cup sugar
1/4 cup cornstarch
2 Tbsp. lemon juice
BISCUIT TOPPING
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 salt
6 Tbsp. (3/4 stick), cut into small pieces
1/2 cup semisweet chocolate chips
2/3 cup buttermilk

1. Preheat oven to 375 degrees
2. Combine cherries, 3/4 cup sugar, cornstarch, lemon juice and vanilla in large bowl; toss to coat. Spoon into 9-inch square baking dish.
3. Combine flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt in medium bowl; mix well. Cut in butter with pastry blender or mix with fingertips until mixture resembles coarse crumbs. Sir in chocolate chips. Add buttermilk; stir just until combined. (Do not over mix.) Drop topping, 2 Tbsp. at a time into mounds over cherry mixture.
4. Bake 40 to 45 minutes or until filling is bubbly and toothpick inserted into center of biscuit comes out clean. Let stand 30 minutes before serving. Serve warm. Enjoy!!