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Preheat oven to 425º F with a baking rack in the top of the oven.  Butter a 9-10-inch round pie pan.

In a small bowl gently toss the cherries with the cornstarch, sugar, and bourbon.  Set aside.

To make the cobbler topping, combine the flour, baking powder, and sugar, and salt in a large bowl.  In another separate, smaller bowl, whisk together the egg and the buttermilk, whisk in the butter.  Fold the buttermilk mixture into the flour mixture until it’s barely combined.

Pour the cherry mixture into the prepared pan.  Drop teaspoons of cobbler topping all over the top of the cherry mixture.  Push the batter around and out to the edges with your fingers if you need to.

Bake for 15-20 minutes or until the top is golden and cooked through.  Serve warm or room temperature with a small scoop of Cherry Garcia ice cream.