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Blackberry-Cherry Cobbler with Honey Whipped Cream

A hit of marjoram gives this summer classic an herby back note.
From: bonappetit.com

Filling
2 pounds fresh or frozen blackberries (about 3 ½ cups)
1 pound fresh or frozen sweet cherries (about 2 cups), pitted
½ cup sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh marjoram
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Biscuit Topping and Assembly
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons sugar, divided
½ cup (1 stick) chilled unsalted butter, cut into pieces
¾ cup buttermilk
1 large egg, beaten to blend
½ cup heavy cream
½ cup sour cream
1 tablespoon honey
1 tablespoon powdered sugar

Filling

Heat oven to 350°. Toss blackberries, cherries, sugar, flour, lemon juice, marjoram, vanilla, cinnamon, and salt in a large bowl. Transfer to a shallow 3-quart baking dish.

Biscuit Topping and Assembly

Pulse flour, baking powder, salt, and 1 Tbsp. sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal. Transfer mixture to a large bowl. Using a spoon, mix in buttermilk, then gently knead a few times until dough comes together. Drop mounds of biscuit over filling, brush with egg, and sprinkle with remaining 1 Tbsp. sugar.

Place cobbler on a baking sheet and bake, tenting with foil if topping becomes too dark before filling is done, until filling is bubbling and topping is golden brown, 35–40 minutes. Transfer to a wire rack and let cool slightly.

Just before serving, whisk cream, sour cream, honey, and powdered sugar in a medium bowl until soft peaks form.

Serve cobbler topped with whipped cream mixture.