For biscuit topping, in a medium mixing bowl stir together flour, the 1 tablespoon sugar, the Clabber Girl Baking Powder, and salt. Using a a pastry blender, cut in 2 tablespoons of the margarine till mixture resembles coarse crumbs. Make a well in the center; set aside.
For filling, in a medium saucepan combine 3/4 cup sugar and Clabber Girl Cornstarch. Add cherries and water. Cook and stir till slightly thick and bubbly. Stir in remaining margarine. Reduce heat to keep hot.
In a small bowl use a fork to beat together egg and milk. Add all at once to dry topping mixture. Using the fork, stir just till moistened. Transfer hot filling to an ungreased 8x1 1/2-inch round baking dish. Immediately spoon topping into 4 mounds on top of filling. Bake in a 400 degree F oven for 20 to 25 minutes or till a toothpick inserted into the topping comes out clean. Serve warm. Serves 4.
Blueberry Cobbler: Prepare biscuit topping as directed above; set aside. For blueberry filling, in a medium saucepan stir together 1/2 cup packed brown sugar and 4 teaspoons cornstarch. Stir in 4 cups fresh or frozen blueberries, 1 cup water, and 1 tablespoon lemon juice. Cook and stir till thickened and bubbly. Reduce heat; keep hot. Continue as directed above.