• Place an oven rack in the center position. Heat the oven to 400° F.

Make the biscuits

• In a large bowl, whisk together the whole wheat flour, ¼ cup sugar, baking powder, salt, and the zest of 1 lemon. 
  2 cups (230 g) whole wheat flour, ¼ cup (50 g) sugar, 1 TBS baking powder, 1 tsp kosher salt, zest of 1 lemon
• Add the cold, cubed butter. Use your fingers to pinch the butter into the flour mixture until only pea-sized pieces of butter or smaller remain.
  1 stick (113 g) cold, cubed unsalted butter
• Slowly pour in the cold heavy cream, stirring with a fork. Mix with the fork until a sticky dough forms.
  1 ⅓ cup (300 g) cold heavy cream
• Turn the dough out onto a well-floured surface (the dough will be STICKY). Pat it into a square. Cut the square into 4 equal pieces and stack them on top of each other. Press the dough down with your hands and then use a rolling pin to roll it out into a ½" thickness, adding more flour as needed to prevent sticking.
• Use a floured 2 ½" round cutter (or the lid of a mason jar) to cut out the biscuits. You should get around 14–16 biscuits. Gather and re-roll the scraps if needed.
• Put the cut biscuits into the fridge to chill while you mix up the cherry filling.

Make the cherry filling

• In a large bowl, combine the fresh or frozen cherries, ½ cup sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt. Stir until the cherries are coated. 
  2 lbs (900 g) pitted cherries, ½ cup (100 g) sugar, ¼ cup fresh lemon juice, 3 TBS (21 g) cornstarch, ½ tsp cinnamon, 1 tsp vanilla extract, ¼ tsp almond extract, ½ tsp kosher salt
• Pour the cherries into a baking dish, spreading it out evenly. Arrange the chilled biscuits over the cherry filling, overlapping them a little bit.
• Brush the tops of the biscuits with the melted cooled butter, then sprinkle with raw sugar for a little extra sparkle and crunch.
• Place the cobbler on top of a rimmed baking tray lined with aluminum foil to catch drips. Place in the oven.
• Bake the cobbler in the 400° F oven for 10 minutes. Then lower the temperature to 350° F and bake for another 50–60 minutes, or until the biscuits are golden and the cherry juices are bubbling.
• Let the cobbler cool slightly before serving. Top with vanilla ice cream and enjoy!