Remove pits and stems from cherries and place 3 c. in a small saucepan. Add water and sprinkle with sugar.

On medium-low, bring the cherries to a slow boil. Reduce heat and simmer for 20 minutes.

Place a fine strainer over a mixing bowl. Scoop the cherries into the strainer and press with a wooden spoon to remove as much of the juice as you can. Reserve mashed cherries and set aside.

Return the juice to the sauce pan over medium heat and stir in the lemon juice.

In a small bowl mix together cold water and cornstarch until there are no lumps. Slowly add to the cherry juice while whisking. Gently simmer until sauce reaches desired thickness. It will thicken even more as it cools.

Just before removing from heat, add remaining 1 1/2 c. cherries and fold in to the sauce. Allow sauce to return to a boil and immediately remove from heat. Let sauce cool.

Store in refrigerator for up to one week.

Line a large baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until it forms fine crumbs (resembling cornmeal).

Make a well in the center of the mix; pour in heavy cream. Using a rubber spatula, stir the dough just until it comes together.

Turn out onto a lightly floured surface. Knead twice, then pat in to a 3x9 in rectangle. Cut dough into three equal squares. Cut each square diagonally into 4 triangles, creating twelve biscuits. Transfer to the prepared baking sheet.

Brush the tops of the biscuits with about 1 tbsp. cream. Bake about 15 minutes or until golden brown. Transfer to a cooling rack. Brush with remaining tbsp. cream and let cool.