In a skillet or sauce pan, mix cherries, sugar, cornstarch and water.
Over medium-low heat bring to a boil. Reduce heat to low and cook 10 minutes for cherry mixture to thicken.
Once thickened, pour into baking dish (8×8 baking dish works great, larger or smaller will result in a thinner or thicker base of cherries. Alternatively, you can split the cherry mixture evenly amongst mini cast iron skillets for individual desserts, this recipe will do 4-6 depending on your skillet size)
In a bowl, combine flour, salt, baking powder and whisk or use a fork to combine.
Mix vinegar and milk in a small bowl and let sit to form buttermilk.
Cut butter in with fork or pastry cutter until butter is pea-sized.
Add buttermilk into flour mixture and blend *If dough is crumbly you can add milk 1 Tbsp at a time until mixture just sticks together
Drop over cherries by spoonful evenly.
Bake 25-30 minutes in a preheated 425F oven.
Remove from oven and serve immediately!
**You can double the topping to cover more of the cherries without changing the baking time