For the cherry filling:

Preheat oven to 375 degrees. Spray an 8″ x 8″ baking dish with non-stick cooking spray.

In a large bowl, toss pitted cherries with lemon juice, vanilla, sugar, flour, and chocolate chips; stir to combine. Pour into the prepared baking dish.

For the cobbler topping:

Combine flour, sugar, baking powder, and salt in a medium bowl. Add melted butter and cream, and stir to form the dough. Scatter pieces of the dough over the top of the cherry filling. 

For topping:

Top with 1/2 cup chocolate chips and sprinkle with turbinado sugar.

Transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, until the cherry filling is bubbly and the cobbler topping is golden brown. If the top is getting too brown, set a sheet of foil lightly on top of the dish for the rest of the baking time.

Allow the cobbler cool for 15 to 20 minutes before serving. The juices will thicken and set up, and it will be wonderfully warm and ready for serving.

Top with whipped topping or ice cream.