Preheat oven to 350 degrees. Set aside your 10 inch tart pan.
Filling
In a mixing bowl, add in the cornstarch and sugar. Stir to combine.
Add in the cherries and stir to combine. Place in the bottom of the tart pan.
Cobbler
In a large mixing bowl, add in the flour, sugar and salt. Stir to combine.
Using a grater, grate the frozen butter into the flour mixture.
Add in the heavy cream and stir until a biscuit is made.
Scatter the cobbler topping over the cherries.
Place in the oven and bake for 1 hour until the cobbler top is golden brown.
Notes
To store any leftover Fresh Cherry Sugar Cookie Cobbler, place in an air tight container and store at room temperature for up to 3 days. You can also place in the refrigerator for up to 5 days.